Seabass Rendang Curry

Name: seabass rendang curry recipe | Schwartz
Prep time: 10 min
Cook time: 15 min
Yield: 2
Ingredients: 1; 2 tbsp oil; 3 shallots, finely chopped (alternatively use 1 small onion); 400 ml tin coconut milk; 1 sachet Redang; 1 red pepper, sliced; 50 g (2 oz) green beans, topped, tailed and halved; 2 spring onions, finely sliced; 2 sea bass fillets; lime wedges to garnish; basmati rice – to serve

Seabass Rendang Curry

Prep Time

10 Minutes

Cook Time

15 Minutes

Ingredients

10

Servings

2

A quick and simple Rendang inspired curry sauce with pan fried fish.

Ingredients

2 tablespoons oil
3 shallots, finely chopped (alternatively use 1 small onion)
400 millilitres tin coconut milk
1 sachet Redang
1 red pepper, sliced
50 grams (2 ounces) green beans, topped, tailed and halved
2 spring onions, finely sliced
2 sea bass fillets
lime wedges to garnish
basmati rice – to serve

Cooking tip

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.