Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Rice
Fish
To serve
How it's done
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Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the coconut water, rice and salt in a pan and bring to the boil. Cover and leave to fluff up over a very low heat for approx. 15 mins.; do not remove the lid. Separate the rice with a fork.
Fish
Heat the oil in a pan. Add the onion and all the other ingredients up to and including the lemongrass, sauté for approx. 5 mins. Pour in the coconut milk and water, bring to the boil. Reduce the heat, add the spinach, allow to wilt, simmer for approx. 2 mins., season with salt. Add the fish, cover and steep for approx. 5 mins. over a low heat.
To serve
Serve the fish with the sauce in deep bowls, top with Thai basil and chilli crunch. Serve with the rice.
| Note: | Chilli crunch is made of crispy chilli flakes preserved in oil. Jars of chilli crunch are available in large Coop supermarkets. |
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