Emily Madden from H-E-B Cooking Connection shares a seafood dish recipe with an Asian twist.
The recipe for Chilean sea bass with a Thai coconut sauce over red rice serves two and is as follows:
2 6oz portions of Chilean Sea Bass
2 Tbsp Adams Reserve Shanghai Rub
1 cup cooked red rice
2 Tbsp Zena Lime Jelly
1/2 can (or 6-7 oz) coconut milk
2 Tbsp basil, cut into thin ribbons
2 Tbsp cilantro, cut into thin ribbons
pinch brown sugar
3 Tbsp Avocado Oil
1 Tbsp Chile Oil
-Season fish with Adams rub.
-Heat both oils over med-high heat. When hot, cook fish for about 3 minutes per side.
-In the meantime, place lime jelly in a sauce pan over medium heat and stir frequently. When jelly starts to break down and the sugars start to bubble add in coconut milk. Whisk together for about 2 minutes. Sauce should thicken a little.
-Add in salt and sugar and mix. At the very end add in the basil and cilantro, stir for about 30 seconds and pour over fish. Serve with red rice.