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Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
What you'll need
Olive oil | Salt | Black pepper | Measuring jug | Cooking pot | Chopping board | Knife | Bowl | Mixing bowl
Cooking Instructions
Ingredients
Step 5 : Serve and Enjoy!
Spoon the coconut rice onto plates, and arrange the seabass on top, with the fresh pineapple salsa.
400 ml Water for Rice
180 g Basmati Rice
400 ml Coconut Milk
30 g Lemon Grass
320 g Seabass Fillet
234 g Pineapple
80 g Mixed Cherry Tomatoes
20 g Jalapeno Peppers
65 g Lime
120 g Red Onion
7 g Coriander Leaves
Allergens
Step 1 : Cook the Rice
Rinse the basmati rice thoroughly. In a pot, combine water and lemongrass, bringing it to a boil over medium heat. Stir in coconut milk, add the rice and salt, reduce the heat to low, covering it for 12 minutes.
Nutritional Information
Energy (kJ/kcal)
747
Protein (g)
42
Carbohydrates (g)
100
Fibers (g)
8
Sugar
13
Fats (g)
23
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The nutritional information provided is only for ingredients supplied by COOKFRESH.
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Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.
Step 3 : Pan-fry the Fish
In a non-stick frying pan over medium heat, lightly oil it, then place the seabass skin-side down. Cook for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes. Remove and set aside.
Step 2 : Marinate the Fish
Pat the seabass dry, seasoning both sides with salt and pepper.
Step 4 : Make the Salsa
Quarter the cherry tomatoes, dice the onions and pineapple into small pieces, finely chop the jalapeno and coriander, and squeeze the lime juice over them. Mix these ingredients in a bowl, and season with salt and pepper.
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