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We hope you got insight from reading it, now let’s go back to sea bass, sambal udang bercili rice with peas recipe. You can cook sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
- Take Sea Bass fillets
- Get 1 small handful Basmati rice
- Take 1 handful frozen peas
- You need Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
- Get Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
- Use 1 knob Butter
- Prepare Olive oil, salt, pepper, ground dried chilli to finish
Instructions to make Sea Bass, Sambal Udang Bercili rice with peas:
- Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
- Heat Rapeseed oil in a frying pan to shimmering hot. Blot Sea Bass fillets with kitchen paper to ensure they are dry. Check for bones and remove if needed.
- Place Sea Bass fillets into hot oil, turn heat down and cook for 3 minutes. Flip over, turn off heat and leave until rice plated.
- After 5 mins put the peas into the rice and cook for 3 minutes. Then check rice, if almost cooked, turn off heat, cover and allow to steam cook to finish for 2 mins.
- Stir the butter and Sambal Udang Bercili into the rice and peas. The butter will bind the rice. Pack into a small bowl and turn into a plate.
- Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.
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