Sea Bass with Savory Rice and Mango Sauce
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
4
- Ingredients
- 4 Sea bass fillet (150 grams)
- salt
- 1 egg
- 70 grams Arborio rice
- 750 milliliters vegetable stock
- 70 grams Cornmeal
- 150 grams Mushrooms
- 4 Tbsps soya or Safflower oil
- 1 generous pinch grated Lemon peel
- white peppers
- ½ tsp finely chopped red chili peppers
- 50 grams Mango puree
- 100 milliliters Vegetable broth
- freshly ground peppers
- 1 generous pinch Curry
- cornstarch (to thicken, as needed)
- scallions (for garnish)
Preparation steps
1.
Bring vegetable stock to a boil, sprinkle in rice and cornmeal, boil and allow to swell while pot is covered, stirring occasionally.
2.
Sauté chile pepper in 1 tablespoon oil, add curry and sauté briefly, add mango puree and vegetable stock and cook briefly, then taste and thicken with cornstarch as desired.
3.
Brush and trim mushrooms, cut into slices and fry in 1-2 tablespoons of oil. Season with lemon zest, salt and pepper and mix with cooked rice cornmeal mixture.
4.
Whisk egg well. Pat dry fish, drag through the egg and fry until brown in remaining oil. Season fish with salt, arrange on warmed plates with savory rice cornmeal, drizzle with some mango sauce and garnish with scallion strips.
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