Seabass Panang

Cooking time: 15 minutes

Ingredients:

• 1 bag Wild Rice Panang curry
• 1-2 seabass fillets
• 1 tbsp crushed roasted peanuts
• 3g chopped Thai bird eye chili
• 1 tsp vegetable oil
• 2 kaffir lime leaves
• 1 erd chili (diced)

Garnish:

• 1 leaf thinly sliced lime leaf
• 1 tbsp coconut cream
• Few Thai basil leaves

Method:

1. Drizzle the oil into a non-stick fry pan and place over medium heat.
2. When the oil is hot, add the seabass skin side down and cook for 2-3 minutes. Turn over and cook for a further 2-3 minutes.
3. Add Wild Rice Panang sauce all over. Cook for 3 minutes further.
4. Pour into a serving bowl. Top with chili and roasted peanuts.
5. Plate, top with thinly sliced lime leaf and coconut cream.
6. Serve!