Indian Sea Bass with Sauce
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 Sweet potato (approx. 500 g)
- 3 onions (finely chopped)
- 5 Tbsps vegetable oil
- 1 plum-sized ginger (finely chopped)
- 2 garlic cloves (finely chopped)
- 2 Tbsps Peanut butter (smooth)
- 1 cup Coconut milk
- 5 Tbsps Lime juice
- 1 tsp cayenne pepper
- 1 tsp Turmeric
- 1 tsp ground cilantro
- 1 tsp ground Cumin
- 3 tsps Shredded coconut
- 21 ozs Sea bass (with skin)
Preparation
Kitchen utensils
1 Pot, 2 Small pots, 2 Bowls, 1 Small bowl, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Wooden spoon, 1 Fine grater, 1 Fine-mesh sieve, 1 Slotted spoon, 1 Hand mixer, 1 Lid, 1 Plastic wrap
Preparation steps
1.
Cook the sweek potatoes in salt water for 15-20 minutes.
2.
To make the peanut sauce, heat 1 tbsp oil in a small pot. Fry a third of the onions, ginger and garlic. Stir in the peanut butter and quench with coconut milk.
3.
Stirring often, simmer for 5 minutes until the sauce becomes thick. Season with lime juice, salt and pepper and keep warm.
4.
To make the spicy onions, heat 2 tbsp oil in a skillet and fry the remaining onions, ginger and garlic on a low heat for 4 minutes. Add the cayenne pepper, turmeric, coriander and cumin and stir in the desiccated coconut. Stir for a further 2 minutes, stirring continuously. Season with salt and ground black pepper and remove from the skillet.
5.
Cut the sweet potatoes in half and mix with 1 tsp salt, 1 tbsp oil and 1 tbsp lime juice. Place the potatoes on a cookie sheet or a rack and grill for 5 minutes until hot and slightly crispy.
6.
Drizzle the fish with 2 tbsp lime juice. Heat 1 tbsp oil in the skillet and fry the fish on a medium heat for 6 minutes. Season with salt and pepper
7.
Put one sweet potatoes half and some peanut sauce on each plate. Place the fish on top and sprinkle with the spicy onions.
