Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make 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.
Pan fried sea-bass with spicy nam pla prik dipping sauce. Jerk glazed pork fillet, pineapple salsa, rice and peas 🇯🇲. Family size; This recipe is for the whole chicken, jointed to pieces.
Sea Bass, Sambal Udang Bercili rice with peas is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Sea Bass, Sambal Udang Bercili rice with peas is something that I have loved my entire life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:
- Prepare Sea Bass fillets
- Make ready 1 small handful Basmati rice
- Prepare 1 handful frozen peas
- Make ready Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
- Take Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
- Prepare 1 knob Butter
- Prepare Olive oil, salt, pepper, ground dried chilli to finish
Sambal fried beancurd (tau kwa) is a wonderful dish to go with steamed rice. Once in a while, I like to go meatless, and this recipe is excellent for that because the beancurd provides all the protein you need in place of meat. The spiciness of the sambal paste is a nice contrast to the sweet tasting peas. I love this combination of ingredients.
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.
I like my sambal udang (prawn sambal) really simple, with plenty of shrimps and the right balance of spicy, sour, salty, and a tint of sweetness from the freshness of shrimps/prawns. Sambal udang is great with steamed white rice. In fact, the sambal sauce is so good that I can drench dollops of it with rice and eat it plain. 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.
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