Sea Bass, Sambal Udang Bercili rice with peas
Sea Bass, Sambal Udang Bercili rice with peas

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sea bass, sambal udang bercili rice with peas. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Sea Bass, Sambal Udang Bercili rice with peas is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. Sea Bass, Sambal Udang Bercili rice with peas is something that I have loved my entire life. They’re fine and they look wonderful.

Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir If there is one dish that I can eat every day with just plain white rice, it's probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish. Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal. A must-try for the spicy food fan. It's been a while since I last tasted Sambal Udang.

To get started with this recipe, we have to prepare a few ingredients. You can cook sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
  1. Get Sea Bass fillets
  2. Take 1 small handful Basmati rice
  3. Get 1 handful frozen peas
  4. Make ready Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
  5. Take Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
  6. Take 1 knob Butter
  7. Prepare Olive oil, salt, pepper, ground dried chilli to finish

The original recipe came from SparkRecipes and this is my simplified version of it. The only Chilean Sea Bass recipe you'll ever need. Fish fillets are seared and served over sesame spinach, drizzled w a Vietnamese sauce. Instead of Chilean Sea Bass this sauce and the spinach would also pair well with any other white fish - mahi mahi, cod, etc.

Steps to make Sea Bass, Sambal Udang Bercili rice with peas:
  1. Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
  2. Heat Rapeseed oil in a frying pan to shimmering hot. Blot Sea Bass fillets with kitchen paper to ensure they are dry. Check for bones and remove if needed.
  3. Place Sea Bass fillets into hot oil, turn heat down and cook for 3 minutes. Flip over, turn off heat and leave until rice plated.
  4. After 5 mins put the peas into the rice and cook for 3 minutes. Then check rice, if almost cooked, turn off heat, cover and allow to steam cook to finish for 2 mins.
  5. Stir the butter and Sambal Udang Bercili into the rice and peas. The butter will bind the rice. Pack into a small bowl and turn into a plate.
  6. Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.

Fish fillets are seared and served over sesame spinach, drizzled w a Vietnamese sauce. Instead of Chilean Sea Bass this sauce and the spinach would also pair well with any other white fish - mahi mahi, cod, etc. Instead of spinach you can use. A simple recipe for barbecued sea bass. If the fish is fresh, this dish is sure to please.

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