Sea Bass Glazed with Tamarind, Ginger, and Toasted Coconut Rice

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F.

2. 2

   In a medium saucepan, toast the shredded coconut over medium heat for 2 to 3 minutes, stirring constantly, until lightly golden and fragrant. Transfer it to a plate.

3. 3

   In the same saucepan, add the jasmine rice, coconut milk, water, and 1/2 teaspoon of salt. Bring to a boil, reduce to low heat, cover, and cook for 15 minutes until the liquid is absorbed. Turn off the heat and let it rest for 5 minutes. Then fluff with a fork and mix in the toasted coconut.

4. 4

   While the rice cooks, make the glaze by mixing the tamarind paste, honey, soy sauce, grated ginger, minced garlic, lime zest, and 1 tablespoon of olive oil in a bowl.

5. 5

   Pat the sea bass fillets dry with paper towels. Season both sides with the remaining 1/2 teaspoon salt and the black pepper.

6. 6

   Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon of olive oil. Place the fillets skin-side down and cook for 3 minutes to brown and crisp the skin.

7. 7

   Flip the fillets, brush the top with some of the tamarind glaze, and transfer the skillet to the oven. Bake for 6 to 8 minutes at 220 °C / 425 °F, until the fish is cooked through and flakes easily.

8. 8

   Remove the skillet from the oven and spoon the remaining glaze over the hot fillets so it clings and becomes glossy.

9. 9

   Serve a bed of toasted coconut rice on each plate. Place a sea bass fillet on top and finish with fresh cilantro, scallions, and lime wedges for squeezing over the dish.