How to Make Sea Bass, Sambal Udang Bercili rice with peas in 23 Minutes at Home

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sea bass, sambal udang bercili rice with peas. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Sea Bass, Sambal Udang Bercili rice with peas is one of the most favored of recent trending meals in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are fine and they look fantastic. Sea Bass, Sambal Udang Bercili rice with peas is something which I have loved my whole life.

Boil the rice in the milk on a medium fire until the rice is completely done. You need of Rapeseed Oil for. Sambal Udang (Prawn Sambal) is a fiery and piquant side dish often served as an accompaniment to perk up any rice meal.

To get started with this recipe, we have to prepare a few components. 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:

1. Prepare Sea Bass fillets
2. Prepare 1 small handful Basmati rice
3. Take 1 handful frozen peas
4. Get Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
5. Make ready Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
6. Make ready 1 knob Butter
7. Take Olive oil, salt, pepper, ground dried chilli to finish

It's an easy recipe, just stuff the chili pastes into the fish cavity. Sambals are pastes in Malaysia that are the foundation for so many other recipes, as well as condiments to be served at the table. Pungent and deep, a sambal can be the only enrichment for a dish of rice or noodles; a few pats can be the base for a curry laksa (noodle soup) dish. We only have Chilean sea bass once or twice a year as a special treat.

Instructions to make Sea Bass, Sambal Udang Bercili rice with peas:

1. Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
2. 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.
3. 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.
4. 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.
5. 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.
6. Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.

This is the INLY way we season it! My husband and I really enjoyed this meal. I used fresh white sea bass. Fun fact: Chilean sea bass was nearly fished into extinction after its mere mention in Jurassic Park! That's actually not a very fun fact.

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