Grilled Sea Bass with Coconut Rice - SuperValu
Rub the fish with the coarse salt and leave for 30 minutes. Preheat the barbecue or a griddle pan to medium-high.
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Ingredients
- 2 tsp Caster Sugar
- 100 mls Coconut Milk
- 2 tbsp Fish Sauce
- 2 tbsp Rice Vinegar
- 1 Sea Bass Fillets Scaled and Cleaned
- 200 g SuperValu Basmati Rice
- 2 1/2 cm SuperValu Fresh Ginger Peeled and Grated
- 10 SuperValu Fresh Mint Sliced
- 100 g SuperValu Salt
- 1 SuperValu Shallots Finely Chopped
- 2 tbsp SuperValu Soy Sauce
- 2 tbsp SuperValu Sunflower Oil
- 500 mls Water
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