Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, sea bass, sambal udang bercili rice with peas. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Sea Bass, Sambal Udang Bercili rice with peas is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Sea Bass, Sambal Udang Bercili rice with peas is something that I’ve loved my whole life. They are nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can have sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
- Prepare Sea Bass fillets
- Take 1 small handful Basmati rice
- Get 1 handful frozen peas
- Take Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
- Get Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
- Prepare 1 knob Butter
- Prepare Olive oil, salt, pepper, ground dried chilli to finish
Instructions to make Sea Bass, Sambal Udang Bercili rice with peas:
- Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
- Heat Rapeseed oil in a frying pan to shimmering hot. Blot Sea Bass fillets with kitchen paper to ensure they are dry. Check for bones and remove if needed.
- Place Sea Bass fillets into hot oil, turn heat down and cook for 3 minutes. Flip over, turn off heat and leave until rice plated.
- After 5 mins put the peas into the rice and cook for 3 minutes. Then check rice, if almost cooked, turn off heat, cover and allow to steam cook to finish for 2 mins.
- Stir the butter and Sambal Udang Bercili into the rice and peas. The butter will bind the rice. Pack into a small bowl and turn into a plate.
- Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.
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