Ingredients
Preparation
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.
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.
Serve the sauce with basmati rice in bowls, top with the seabass and lime wedges.
Cooking tip
For ease rice is available in 250g pre-cooked microwavable pouches in the supermarket.
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