Seabass Rendang Curry

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.