Baked Red Sea Bream Fillets with Rice Recipe
Serves/Makes: 2
Ingredients:
- 2 red sea bream fillets, about 6 ounces each
- 2 inches piece root ginger, peeled and finely grated
- 1 clove garlic, crushed
- 1 small red chili, deseeded and finely chopped
- 2 tablespoons light soy sauce
For the rice: - 4 ounces shiitake mushrooms, sliced
- 1 bunch salad onions, finely shredded and washed
- 1 tablespoon toasted sesame oil
- 5 ounces sachet Merchant Gourmet Nanjing Black Rice
- 3 thin slices fresh root ginger
- In a medium-sized pan, fry the mushrooms and half of the salad onions in the sesame oil over gentle heat for 2 minutes, or until softened. Empty the sachet of rice and add the sliced ginger and 2 cups boiling water to the pan. Stir well, cover and simmer for 25-30 minutes, or until the rice is tender and all the water has been absorbed. Cover and keep warm.
- Meanwhile, preheat the oven to 400°F. Using a sharp knife cut 4 diagonal slashes into each fillet. Mix together the ginger, garlic, chilli and soy sauce and spread over the red sea bream fillets, especially into the cuts. Place the fish on a non-stick baking tray, cover loosely with foil and steam in the oven for 20-25 minutes or until the flesh is opaque.
- To serve, remove the slices of ginger from the rice. Divide the rice between 2 warmed dinner plates and place the baked red sea bream fillets on top. Garnish with the remaining salad onions.
Notes:
Cooking time: 25 to 30 minutes
Total time: 40 to 45 minutes
This recipe for Baked Red Sea Bream Fillets with Rice serves/makes: 2
Main Ingredient: Bream
Preparation Method: Baked
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