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

Hey everyone, it is Drew, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, sea bass, sambal udang bercili rice with peas. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

The homemade sambal paste with fresh chilies tastes fantastic with this fried fish. Served with coconut rice and grilled broccolini. Thanks much and please try the variation.

Sea Bass, Sambal Udang Bercili rice with peas is one of the most favored of recent trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Sea Bass, Sambal Udang Bercili rice with peas is something which I have loved my entire life.

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

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

Fortunately, I remembered to write down Mom's recipe during my last visit to Kuala Lumpur. For the sea bass, place the fillet onto a non-stick baking sheet. Drizzle over the olive oil and season with the cayenne pepper and soy sauce. For the dressing, mix the herbs and oil together in a small bowl. sambal udang-bercili-ranggup nutrition facts and nutritional information.

Instructions 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.

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. Instead of spinach you can use. This simple but tasty recipe calls for sea bass fillets to be marinated in sake, mirin, soy sauce, and miso paste before being broiled.

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