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METHOD
 
GARLIC SEA BASS
  1. Season the sea bass fillets on both sides. Heat up a spoonful of salt-free butter in a Teflon pan until it melts and starts to foam. Put the sea bass fillets in the pan and fry for 3-4 minutes on each side on a medium flame. Remove the fish from the pan and set aside.
  2. Add the remaining butter into the same pan...

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METHOD
 
GARLIC SEA BASS
  1. Season the sea bass fillets on both sides. Heat up a spoonful of salt-free butter in a Teflon pan until it melts and starts to foam. Put the sea bass fillets in the pan and fry for 3-4 minutes on each side on a medium flame. Remove the fish from the pan and set aside.
  2. Add the remaining butter into the same pan and sweat the diced garlic on a low flame until soft but NOT browned. If cooked too much, the garlic will taste bitter.
  3. Add in the parsley and lemon juice and simmer for a further minute. Bathe the sea bass in this sauce.
COCONUT RICE
  1. Put a pan on a high flame to heat up and add in the coconut milk, water and salt; bring to the boil, stirring from time to time.
  2. Once boiling, add in the rice. Stir well, then cover.
  3. Once the rice is dry, stir it and lower the heat. Cook until the rice is fluffy.
PIGEON PEA PURÉE
  1. Cook the pigeon peas in water with the onion, garlic and 'criollo' chilli.
  2. Cook for about 30 minutes or until the pigeon peas are very soft.
  3. Strain and set the stock aside.
  4. Blend the pigeon peas with a little of the stock until a creamy  mash is obtained.
  5. Then season.

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Ingredients 4 persons
  • GARLIC SEA BASS
  • 6 oz thickly cut sea bass fillets
  • 4 oz butter
  • 2 heads garlic (diced)
  • Salt
  • Pepper
  • 1 spoonful diced fresh parsley
  • Juice of ½ lemon
  • COCONUT RICE
  • 4 cups rice
  • 2 cups water
  • 2 cups coconut milk
  • Salt to taste
  • PIGEON PEA PURÉE
  • Pigeon peas
  • Onion
  • Garlic
  • Sweet chilli.
Recipes. The Cook & Chef Institute