Ingredients
- 2 cups black rice
- 2 seabass fillets
- 1 bag fresh spinach
- 1 tbs olive oil
- 1 tbs coconut oil
- 1 onion
- 1 cup fish stock
- 1 tin coconut milk
- Handful spring onions, chopped diagonally
- Handful coriander, finely chopped
- 1 inch of ginger, peeled
- 1 tsp red thai curry paste
- Salt and pepper
- 1 lime
Instructions
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Pre-soak the black rice. Then cook adding the spinach and fish.
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Heat the olive oil and add spinach until wilted. Split the spinach into 2 plates
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Add the coconut oil,onions and half of the spring onions to the wok for a few minutes until slightly brown. Add the fish broth, curry paste, coconut milk
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and bring to a simmer for around 15 minutes, until the sauce has reduced by half. Add a pinch of salt, While the sauce is reducing, rub the seabass fillets
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with the ginger. Once the sauce has reduced by half, carefully place the seabass fillets and the ginger into the sauce, spooning the sauce over the fish as
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it cooks. Allow it to poach until the fish is cooked through.
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Carefully place each seabass fillet onto the spinach in the serving plates. Add the remaining spring onion, most of the coriander and lime juice to the
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sauce. Ladle or pour the sauce over the seabass and spinach.
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Serve the rice on the side and garnish with remaining coriander and the lime wedges.