Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, sea bass, sambal udang bercili rice with peas. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Sea Bass, Sambal Udang Bercili rice with peas is one of the most popular of recent trending foods in the world. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Sea Bass, Sambal Udang Bercili rice with peas is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook sea bass, sambal udang bercili rice with peas using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Sea Bass, Sambal Udang Bercili rice with peas:

1. Take Sea Bass fillets
2. Make ready small handful Basmati rice
3. Take frozen peas
4. Get Sambal Udang Bercili (Crispy Prawn Chilli) to taste (it’s spicy, I used 2/3 tsp)
5. Prepare Rapeseed Oil for booking (high smoke point oil, safer for using at heat)
6. Make ready Butter
7. Get Olive oil, salt, pepper, ground dried chilli to finish

Steps to make Sea Bass, Sambal Udang Bercili rice with peas:

1. Put rice onto boil with double quantity boiling water to rice, stir, cover with a lid, once boiling, reduce heat and simmer 5 mins.
2. 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.
3. 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.
4. 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.
5. 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.
6. Drap the Sea Bass over the rice. Season with a grind of salt, black pepper, ground dried chilli and a drizzle of Olive Oil.

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