Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, sea bass, sambal udang bercili rice with peas. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Sea Bass, Sambal Udang Bercili rice with peas is one of the most popular of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions every day. Sea Bass, Sambal Udang Bercili rice with peas is something that I have loved my entire life. They’re fine and they look fantastic.
Heat Rapeseed oil in a frying pan to shimmering hot. Blot Sea Bass fillets with kitchen paper to ensure they are dry. Stir the butter and Sambal Udang Bercili into the rice and peas. The butter will bind the rice.
To begin with this particular recipe, we must prepare a few ingredients. You can cook sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
- Prepare Sea Bass fillets
- Prepare 1 small handful Basmati rice
- Prepare 1 handful frozen peas
- Take Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
- Prepare Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
- Make ready 1 knob Butter
- Take Olive oil, salt, pepper, ground dried chilli to finish
It seldom takes center stage as it is usually served as an accompaniment or condiment to jazz up a meal. Sambal Udang (Prawn Sambal) - Every bite is bursting with the briny flavor of the prawn, complex flavor of fiery sambal, and a citrusy note of kaffir lime leaves. If there is one dish that I can eat every day with just plain white rice, it's probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe.
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.
If there is one dish that I can eat every day with just plain white rice, it's probably sambal udang (prawn sambal)—a popular Malay or Nyonya prawn dish that is much-loved by. Christina Soong-Kroeger recreates her Grandmother's secret Sambal Udang recipe. I do love a spicy seafood dish. This recipe - Malaysian Sambal Udang (Prawn Sambal) - was created by my paternal Grandmother (my popo) and pieced together painstakingly by my cousin Carina. See recipes for Caribbean Jerk Chicken, Jerk Chicken Burger too.
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