Sea bass fish in coconut cream
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.
1. 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.
2. Blend the mixture with the coconut cream, then place it over heat with the cornstarch. Stir well with a whisk and simmer for 5 minutes over low heat.
3. 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.
4. In the same pan, coat the grated carrots 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
Photo credit : Sucré Salé
