Coconut-Lime Crusted Sea Bass with Mild Curried Shrimp and Cilantro Rice

Instructions

1. 1

   1. In a medium saucepan, combine the rinsed jasmine rice with 480 ml (2 cups) water and 2 g salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and let it rest for 5 minutes.

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   2. While the rice cooks, mix the shredded coconut, gluten-free breadcrumbs, zest of 1 lime, 1 g salt, black pepper, and 1 teaspoon curry powder in a bowl.

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   3. Pat the sea bass fillets dry and brush them with 1 tablespoon olive oil. Press the coconut mixture onto the top of each fillet to create a light crust.

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   4. Preheat the oven to 220 °C / 425 °F. Place the sea bass on a lightly greased tray and bake for 10 to 12 minutes, until the fish is just cooked through and the crust is golden.

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   5. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add half of the red onion, half of the garlic, and all of the ginger. Cook for 2 minutes until fragrant.

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   6. Add the red bell pepper and 2 teaspoons curry powder. Cook 2 more minutes, stirring so the spices lightly toast.

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   7. Add the shrimp and 1 g salt, and cook for 1 minute per side. Pour in the coconut milk, fish stock, honey, and juice of 1 lime. Simmer for 3 to 4 minutes until the shrimp are pink and the sauce is slightly thickened.

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   8. In a small skillet, heat the remaining tablespoon of olive oil. Sauté the rest of the red onion and garlic for 2 minutes. Add the cooked rice and toss for 1 minute. Turn off the heat and mix in half of the chopped cilantro and a little juice from the second lime.

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   9. Taste and adjust the shrimp sauce and rice with salt and pepper. If desired, add a bit more lime juice for brightness.

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    10. Serve a bed of cilantro rice, top with a sea bass fillet, and spoon the mild curried shrimp and sauce alongside. Finish with scallion and the remaining fresh cilantro.