FILLET OF SEA BREAM ON ORGANIC RED RICE WITH MANGO AND PICKLED LEMONS
4 servings
1 cup organic red rice (available in health stores)
1/4 cup olive oil
1 tbsp butter
1 medium onion, cut into cubes
1 medium carrot, peeled and coarsely grated
2 garlic cloves, minced
5 tbsp good quality soy sauce
3/4 cup vegetable stock
1 cup chopped pickled lemons
Leaves from 5 basil sprigs
1 medium mango, peeled and cut into cubes
For the sauce
1 container (250ml) double cream
250g butter, cut into cubes
1/4 cup sweet chili sauce
1/4 cup hot chili sauce
For the fish:
3 tbsp olive oil
1 tbsp butter
2 sea breams (Denis), filleted (about 150g per fillet)
Salt and pepper
The sauce Boil down the cream over medium heat to half its original quantity. Whisk in the butter gradually. Pour in the chili sauces through a fine-mesh sieve. Set aside and keep warm.
The rice: Place the rice in a saucepan. Add 4 cups water and bring to the boil. Reduce the heat and cook for about half an hour, until the rice is soft. Stir from time to time. Strain and rinse under running water. Set aside. The rice can be cooked ahead of time and kept in the refrigerator for up to one day.
Heat the oil and butter and a large and deep sauté pan. Add the onion and cook for half a minute, stirring. Add the carrot and garlic and stir for another minute. Add the cooked rice, the soy sauce and the stock, bring to the boil while stirring and cook another minute. Add the pickled lemons and the basil leaves. Cook for half a minute. Add the mango, stir for a further half minute, remove from the heat and set aside.
The fish Heat the oil and butter in a large frying pan. Season the fish with salt and pepper and place them in the pan, skin side down. Fry until the edges of the fillets become white. Cover the pan and cook for about 4 minutes, until the fillets are completely white.
To serve Heat the rice a little if necessary and distribute it among 4 serving plates. Place one fillet in each plate above the rice or next to it. Pour the sauce around the rice and serve.
