Seabass Panang
Cooking time: 15 minutes
Ingredients
1 bag Wild Rice Panang curry
1-2 Seabass fillet
1tbsp Crushed Roasted peanuts
3g Chopped Thai Bird Eye Chili
1 tsp Vegetable oil
2 Kaffir lime leaves
1 Red chilli (diced)
Garnish
1leaf Thinly sliced Lime leaf
1tbsp Coconut cream
Few Thai Basil leaves
Methods
- Drill the oil into a non-stick fry pan and place over a medium heat.
- When the oil is hot, add the seabass skin side down and cook for 2-3minutes. Turn over and cook for a further 2-3 minutes.
- Add Wild Rice Panang sauce all over. Cook for 3 minutes further.
- Pour into serving bowl. Top with chilli and roasted peanuts.
- Plate, top with thinly sliced lime leaf and coconut cream
- Serve!