Sea Bass with Coconut Cream

Sea Bass with Coconut Cream
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main meal | Medium
Preparation time : 15 mn
Cooking time : 30 mn
Number of persons : 4
Ingredients
  • 4 sea bass fillets
  • 200 g Suzi Wan® Rice Vermicelli
  • 1 carrot
  • 40 g Suzi Wan® Bean Sprouts
  • 2 cloves of garlic
  • 250 ml Suzi Wan® Coconut Cream
  • 1 onion
  • 1 tsp curry powder
  • 1 tsp French four-spice
  • 1 tsp cornflour
  • olive oil
  • 1 knob of butter
Tip
This recipe is suitable for all kinds of white fish.
Related Suzi Wan Products
  • Suzi Wan® Bean Sprouts
Preparation
  1. Thinly slice the garlic and onion. Heat the olive oil in a frying pan and sweat the garlic and onion with the curry powder and French four-spice.
  2. Remove from the heat and mix with the coconut cream. Return to the heat and add the cornflour diluted in a tablespoon of water. Mix well with a whisk and leave to simmer for 5 minutes.
  3. Cook the rice vermicelli according to the instructions on the packet.
  4. Grate the carrot and trim the bean sprouts.
  5. Melt a generous knob of butter in a frying pan and cook the sea bass fillets over a medium heat for 8 minutes, cooking on one side only. Moisten the fish with the butter regularly.
  6. Remove the fillets and add the grated carrot and bean sprouts to the frying pan, coating them in the remaining butter.
  7. Serve the sea bass fillets accompanied by the rice vermicelli and coconut/onion sauce, topped with the carrot and bean sprouts. Season to taste
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