Sea Bass with Coconut Cream

Sea Bass with Coconut Cream
Rate this recipe:
  • Sea Bass with Coconut Cream
  • Suzi wan Beef Bobun
  • Beef with Bamboo Shoots and Bean Sprouts
  • Beef and Vegetable Stir Fry with Bean Sprouts
  • Stir Fry Beef with Bean Sprouts
  • Stir Fry Noodles with Chicken and Bean Sprouts
  • Sesame fish balls (Dim Sum)
  • Chicken Satay Skewers
  • Chicken Skewers with Soy Sauce and Sesame Seeds
  • Stir Fry Chicken and Vegetables
  • Cod with Rice and Cashew Nuts
  • Vermicelli with Prawns
  • Chinese Vermicelli with Beef
  • Caramelised Veal with Coconut Milk
  • Stir Fry Chicken and Prawns with Vermicelli
  • Curried Vegetables with Crumble Topping
  • Prawn and Pea Curry
  • Bream Curry
  • Monkfish Curry with Coconut Milk
  • Pork and Vegetable Curry with Coconut Milk
  • Chicken and Coconut Milk Curry
  • Warm Noodle Salad with Salmon and Avocado
  • Filet Mignon with Cantonese Sauce
  • Filet Mignon with Hot and Spicy Sauce
  • Bamboo Shoot and Crab Salad
  • Stir Fry Chicken with Garlic and Sesame Seeds
  • Curried Pork Samosas
  • Stir Fry Spicy Vegetables
  • Salmon Marinated in Soy Sauce and Sesame Seeds
  • Salmon with Soy Sauce Glaze
  • Vietnamese Duck Salad
  • Chicken Nuggets with Lemongrass and Jasmine Rice
  • King Prawns with Black Mushrooms
  • King Prawns Marinated in Coconut Milk
  • Asian-style Barbecue
  • Duck Breast with Orange and Sweet Soy Sauce Glaze
  • Crab Spring Rolls
  • Pork with Peanuts
  • Crispy Pork with Egg Noodles
  • Noodles with Prawns and Black Mushrooms
  • Beijing Soup
  • Beef and Noodle Stir Fry
  • Stir Fry Noodles with Tofu and Chicken
  • Crispy Chicken with Hot and Spicy Cooking Sauce
  • Prawn and Noodle Stir Fry in Sweet and Sour Chilli Sauce
  • Jasmine Rice with Crab and Coriander
  • Spicy Noodle Stir Fry
  • Black Mushroom Omelette
  • Fish and Coconut Milk Wrap
  • Prawn and Pineapple Salad
  • Stir Fry Chicken Wraps
  • Warm Beef Salad
  • Tahiti-style Marinated Fish
main meal | Medium
Preparation time : 15 mn
Cooking time : 30 mn
Number of persons : 4
  • 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
This recipe is suitable for all kinds of white fish.
Related Suzi Wan Products
  • Suzi Wan® Bean Sprouts
  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
Recipe Vote Confirmation
Cookie Settings