Grilled sea bream Thai style with white rice

Grilled sea bream Thai style with white rice

Ingredients

  • White rice (ref. E1) – 200 g
  • Thai Curry sauce (ref. H39) – 120 g
  • Sea bream (dorade) – 1 pc.
  • Red paprika – 15 g
  • Green paprika – 15 g
  • Red onion – 15 g
  • Soybeans – 30 g
  • Spring onions – 3 pcs.
  • Red pepper – 1 pc.
  • Lime – ½ pc.
  • Wok oil – 1 tbsp

Bereiding

  1. Slice the red bell pepper, green bell pepper, and red onion into thin strips. Slice the spring onions and keep the green part aside. Finely chop the red chili and cut the lime into wedges.
  2. Bring lightly salted water to a boil and dip the rice for 30 seconds. Drain well.
  3. Make 3 slits on each side of the sea bream and season inside and out.
  4. Heat the wok oil in a wok and cook the sea bream until golden brown and fully cooked.
  5. Add the bell peppers, red onion, red chili, and soybeans, then stir-fry briefly. Deglaze with soy sauce and let it simmer.
  6. Gently heat the Thai curry sauce in a separate pan.
  7. Arrange the rice on a warm plate and spoon the warm sauce onto the plate. Add the vegetables on top of the sauce and place the sea bream over it.
  8. Finish with the green of the spring onions and lime wedges.
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