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Seabass Rendang Curry
Ingredients
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2 tablespoons oil
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3 shallots, finely chopped (alternatively use 1 small onion)
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400 millilitres tin coconut milk
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1 sachet Redang
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1 red pepper, sliced
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50 grams (2 ounces) green beans, topped, tailed and halved
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2 spring onions, finely sliced
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2 sea bass fillets
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lime wedges to garnish
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basmati rice – to serve
- For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.
Instructions
- 1 Heat 1 tbs oil and fry shallots in large pan for 3-4 minutes to soften. Add coconut milk, Rendang Street Food Seasoning and bring to a simmer, add red pepper, green beans and spring onion and cook for around 10 minutes, or until beans are tender and coconut milk has thickened.
- 2 Meanwhile heat the remaining oil in a non-stick pan, pat the skin of the seabass fillets dry with a paper towel, then slice each fillet into 4-5 even strips. Place the seabass fillets, skin side down into the hot pan and press down. Cook for 3-4 minutes until skin is crispy then flip over and finish on the flesh side for 30 seconds.
- 3 Serve the sauce with basmati rice in bowls, top with the seabass and lime wedges.
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