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
Coconut sauce
To serve
How it's done
Rice
Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Place the coconut water, rice and salt in a pan and bring to the boil. Cover the rice 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.
Coconut sauce
Heat the oil in a wide pan. Add the garlic, fry for approx. 3 mins. until crispy. Remove and set aside. Add the coconut milk and all the other ingredients up to and including the salt, bring to the boil. Reduce the heat, halve the fish fillets lengthwise, place in the coconut sauce, cover and leave to infuse for approx. 5 mins. Remove the fish fillets. Add the herbs to the coconut sauce, puree.
To serve
Transfer the coconut sauce to a soup plate, serve the fish fillets with the rice, sprinkle with fleur de sel.
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