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		<title><![CDATA[Sea bass fillet with vanilla beurre blanc]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-vanilla-beurre-blanc-10647.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Wed, 17 Jun 2015 11:34:04 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Discover an excellent fish recipe: sea bass fillet with vanilla beurre blanc. It's delicious.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Prepare the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/pineapple-vanilla-smoothie-5762.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;vanilla&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;beurre blanc&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Finely chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scallions&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Put them in&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a heavy-bottomed&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pan with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#188;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cup of water&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;vinegar and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Slowly&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;reduce over low heat&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Split&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the vanilla pod&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in half,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;scrape&#60;/span&#62;, set aside &#60;span class=&#34;hps&#34; &#62;the seeds&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and add&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pod&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to the reduction.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;When there&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;are no more&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;liquid&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in the bottom of&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the pan,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;remove it from the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;heat for a few&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;moments.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3. &#60;/strong&#62;Put the pan back &#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;low heat&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;add the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/european/french/french-butter-cookies-2932.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;butter&#60;/a&#62;&#60;/span&#62;, piece by piece, whisking &#60;span class=&#34;hps&#34; &#62;vigorously.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;It &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;should be creamy&#60;/span&#62;. Pass the &#60;span class=&#34;hps&#34; &#62;sauce&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;through a &#60;em&#62;chinois &#60;/em&#62;&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;before serving&#60;/span&#62; in order &#60;span class=&#34;hps&#34; &#62;to remove&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the scallions. &#60;/span&#62;&#60;span...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-vanilla-beurre-blanc-10647.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-vanilla-beurre-blanc-10647.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-vanilla-beurre-blanc-10647.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sea bass tartare]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-tartare-14943.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Fri, 22 May 2015 00:21:13 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
		<guid isPermaLink="true">https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-tartare-14943.html</guid>
		<description><![CDATA[Discover our quick recipe to prepare a sea bass  tartare. A delightful dish to be served as a starter or a main.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Squeeze the juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;of 2 limes&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Remove the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skin of the &#60;/span&#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sea bass&#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;cut the flesh&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;then dice&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Put &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;in a bowl.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;juice&#60;/span&#62;, salt, pepper, &#60;span class=&#34;hps&#34; &#62;mix and refrigerate&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2. &#60;/strong&#62;Wash the &#60;span class=&#34;hps&#34; &#62;remaining&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Zest with a peeler &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;finely&#60;/span&#62;, &#60;span class=&#34;hps&#34; &#62;then&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;squeeze&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/lime-mousse-2483.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62; lime&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash and dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the chives.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Set aside some&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;zest&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chives&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;garnish.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;coarsely&#60;/span&#62; the &#60;a href=&#34;https://www.gourmandasia.com/cuisine/asian/cucumber-crabstick-maki-17953.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;nori sheets&#60;/span&#62;&#60;/a&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chives,&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lime zest, lime &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;juice&#60;/span&#62;, capers, olives &#60;span class=&#34;hps&#34; &#62;and olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Toast the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;slices of...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-tartare-14943.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-tartare-14943.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-tartare-14943.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sea bass fillet with dried fruits and candied lemons]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 21 May 2015 03:10:58 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
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		<description><![CDATA[Here is a recipe to make a delicious and tasty sea bass fillet with dried fruit and candied lemons.]]></description>												
								<content:encoded><![CDATA[ &#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Preheat the oven to&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;th&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;6-180&#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;&#176; C.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Cut the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;candied lemon&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into quarters.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;thin out&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;chervil&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Squeeze&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;fresh lemons&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Lightly oil&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;a baking dish&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Divide&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;it&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;the&#60;/span&#62; sea &#60;span class=&#34;hps&#34; &#62;bass fillets&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;confit&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;lemon wedges.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Salt, pepper and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;drizzle with&#60;/span&#62; &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-carpaccio-olive-oil-1165.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;&#60;span class=&#34;hps&#34; &#62;olive&#60;/span&#62; &#60;/a&#62;&#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/meat/beef-carpaccio-olive-oil-1165.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;oil&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pour the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;white wine in the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;bottom of the dish&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and bake for&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;20 minutes.&#60;/span&#62;&#60;/p&#62; &#60;div&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Heat a&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;skillet with no fat&#60;/span&#62;, put in the &#60;span class=&#34;hps&#34; &#62;dried fruits and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;honey and &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/kiwi-lemon-smoothie-4668.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lemon&#60;/a&#62;&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-dish-type/cocktails/kiwi-lemon-smoothie-4668.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;juice&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;until a&#60;/span&#62;...&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34;&#62;Read more on Gourmand Asia&#60;/a&#62;&#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fillet-with-dried-fruits-and-candied-lemons-17695.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sea bass carpaccio with peaches]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/carpaccio-de-bar-aux-peches-1194.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Thu, 21 May 2015 00:01:18 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Here is our light and tasty fish recipe of sea bass carpaccio with peaches.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Cut the &#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fish-coconut-cream-1375.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;sea bass &#60;/a&#62;fillet into &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;thin slices &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and arrange them &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;on plates.&#60;/span&#62;&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Squeeze the&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/lime-panna-cotta-1327.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;lime&#60;/a&#62;.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Mix&#60;/span&#62; the&#160;&#60;span class=&#34;hps&#34; &#62;lime juice&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and olive&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;oil.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle over the &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;carpaccio&#60;/span&#62;.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; &#60;span class=&#34;hps&#34; &#62;Wash, dry&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;and chop&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;dill.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Peel&#60;/span&#62; the &#60;span class=&#34;hps&#34; &#62;peaches and&#60;/span&#62;&#160;&#60;span class=&#34;hps&#34; &#62;cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;in two.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Pit &#60;/span&#62;&#60;span class=&#34;hps&#34; &#62;and cut&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;into strips.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Spread them&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;on&#60;/span&#62; the sea &#60;span class=&#34;hps&#34; &#62;bass carpaccio&#60;/span&#62;. &#60;span class=&#34;hps&#34; &#62;Salt and pepper.&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;Sprinkle with&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;&#60;a href=&#34;https://www.gourmandasia.com/recipe-by-product/fish/salmon-dill-maki-16539.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;dill&#60;/a&#62; and&#60;/span&#62; &#60;span class=&#34;hps&#34; &#62;serve immediately.&#60;/span&#62;&#60;/p&#62;   &#60;p&#62;&#60;em&#62;Photo credit: Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;   &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/carpaccio-de-bar-aux-peches-1194.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/carpaccio-de-bar-aux-peches-1194.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[White fish tartare]]></title>
		<link>https://www.gourmandasia.com/recipe-by-dish-type/starters/white-fish-tartare-3316.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
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		<pubDate>Sat, 14 Mar 2015 09:36:10 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Menu de site]]></category>
		<category><![CDATA[Starters]]></category>
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		<description><![CDATA[Here is a bright idea to accommodate the white fish, try it!]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1.&#60;/strong&#62; Wash and dry the &#60;a title=&#34;      Recipe by product     Vegetables  Share on facebook Cold cucumber and green apple soup &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/cold-cucumber-green-apple-soup-2720.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;cucumber&#60;/a&#62;. Remove the seeds. Peel and remove the seeds from the papaya. Cut them all into small cubes. Chop the parsley and half of the chives.&#60;/p&#62; &#60;p style=&#34;text-align: left&#34;&#62;&#60;strong&#62;2.&#60;/strong&#62; Chop the fish fillets finely. Place them in a bowl with the diced cucumber, &#60;a title=&#34;      Recipe by product     Fruits  Share on facebook Mango and papaya beignets with coconut cream &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/fruits/mango-papaya-beignets-coconut-cream-96.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;papaya &#60;/a&#62;and the chopped herbs.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Squeeze the lime.&#160;Combine&#160;the juice with the coconut milk. Add salt and pepper. Pour the mixture on the fish tartare and mix well. Set aside in the fridge for 1 hour.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; Just before serving, shape each tartare into a cylindrical shape. Garnish with the rest of the chives. Serve immediately.&#60;/p&#62;  &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62;  &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/white-fish-tartare-3316.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-dish-type/starters/white-fish-tartare-3316.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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		<title><![CDATA[Sea bass fish in coconut cream]]></title>
		<link>https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fish-coconut-cream-1375.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown</link>
		<comments>https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fish-coconut-cream-1375.html?utm_source=rss_feed&#038;utm_medium=link&#038;utm_campaign=unknown#respond</comments>
		<pubDate>Fri, 13 Mar 2015 10:00:00 +0000</pubDate>
		<dc:creator><![CDATA[Gourmand Asia]]></dc:creator>
						<category><![CDATA[Fish]]></category>
		<category><![CDATA[Main dishes]]></category>
		<category><![CDATA[Menu de site]]></category>
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		<description><![CDATA[Enjoy this Asian inspired sea bass fish fillet with coconut cream served with a side of vermicelli for dinner. Follow our easy and quick recipe.]]></description>												
								<content:encoded><![CDATA[&#60;p&#62;&#60;strong&#62;1&#60;/strong&#62;. Dilute the cornstarch in 1 tablespoon of water. Peel and mince the garlic and onion. Toss them in a pan with olive oil, curry powder and 4 spices.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;2&#60;/strong&#62;. Blend the mixture with the &#60;a title=&#34;Coconut mille-feuille &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/sweets/coconut-mille-feuille-3012.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;coconut &#60;/a&#62;cream, then place it over heat with the cornstarch. Stir well with a whisk and simmer for 5 minutes over low heat.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;3.&#60;/strong&#62; Cook the rice vermicelli according to the instructions on the packet. Peel and grate the carrot, then hull the bean sprouts. In a pan, melt a knob of butter over moderate heat, then cook the sea bass fillets on one side for 8 minutes. Add butter regularly. Remove the fish fillets.&#60;/p&#62; &#60;p&#62;&#60;strong&#62;4.&#60;/strong&#62; In the same pan, coat the grated &#60;a title=&#34;Carrot and pumpkin soup with mascarpone &#34; href=&#34;https://www.gourmandasia.com/recipe-by-product/vegetables/carrot-pumpkin-soup-mascarpone-1916.html?utm_source=rss_feed&#38;#038;utm_medium=link&#38;#038;utm_campaign=unknown&#34; target=&#34;_blank&#34;&#62;carrots &#60;/a&#62;and bean sprouts in the remaining butter. Serve the fillets with the rice vermicelli and the coconut cream sauce, garnish with the carrots and bean sprouts&#60;/p&#62;  &#60;p&#62;&#60;em&#62;&#160;&#60;/em&#62;&#60;/p&#62; &#60;p&#62;&#60;em&#62;Photo credit : Sucr&#233; Sal&#233;&#60;/em&#62;&#60;/p&#62; &#60;meta name=&#34;original-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fish-coconut-cream-1375.html&#34; /&#62;&#60;meta name=&#34;syndication-source&#34; content=&#34;https://www.gourmandasia.com/recipe-by-product/fish/sea-bass-fish-coconut-cream-1375.html&#34; /&#62;&#60;meta name=&#34;robots&#34; content=&#34;noindex, follow&#34; /&#62;]]></content:encoded>
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