Ingredients
- 2 cups black rice
- 2 seabass fillets
- 1 bag fresh spinach
- 1 tbs olive oil
- 1 tbs coconut oil
- 1 onion
- 1 cup fish stock
- 1 tin coconut milk
- Handful spring onions, chopped diagonally
- Handful coriander, finely chopped
- 1 inch of ginger, peeled
- 1 tsp red thai curry paste
- Salt and pepper
- 1 lime
-
Instructions
-
Pre-soak the black rice. Then cook adding the spinach and fish.
Heat the olive oil and add spinach until wilted. Split the spinach into 2 plates
Add the coconut oil,onions and half of the spring onions to the wok for a few minutes until slightly brown. Add the fish broth, curry paste, coconut milk and bring to a simmer for around 15 minutes, until the sauce has reduced by half. Add a pinch of salt, While the sauce is reducing, rub the seabass fillets with the ginger. Once the sauce has reduced by half, carefully place the seabass fillets and the ginger into the sauce, spooning the sauce over the fish as it cooks. Allow it to poach until the fish is cooked through.
Carefully place each seabass fillet onto the spinach in the serving plates. Add the remaining spring onion, most of the coriander and lime juice to the sauce. Ladle or pour the sauce over the seabass and spinach. Serve the rice on the side and garnish with remaining coriander and the lime wedges.