Cuisinart COOKFRESH STM1000E Manual De Instrucciones página 23

SPICE RUBBED SEA BASS WITH FRESH GREEN VEGETABLES & COCONUT EMULSION
- 2 Sea Bass fillets
- 1 stick lemon grass, cut into 3 pieces and crushed
SPICED RUB
- 2 tsp pink peppercorns, ground
- 1 tsp Sichuan pepper, ground
- ½ tsp coriander, ground
- 2cm piece ginger, finely chopped
- ½ a chilli, finely chopped
- 1 tsp Fleur de sel (good quality sea salt flakes), crushed
VEGETABLES
- 2 small pak choi, separated into individual stems
- 8 small asparagus spears, woody ends removed
- 50g mangetout, trimmed
- 50g sugar snap peas, trimmed
- 2 red spring onions, trimmed & sliced into quarters lengthways
COCONUT EMULSION
- 160ml coconut milk
- Juice of 2 limes
- 1 tbsp Malibu (optional)
- ½ tsp palm sugar
- Sea salt, to taste
TO SERVE
- 2 tbsp coriander, chopped
1. In a small bowl mix all the spiced rub ingredients together. Generously rub over the sea bass fillets
and set aside.
2. In one end of the steaming tray place the crushed lemon grass. Place the spice rubbed sea bass on
top of the lemon grass.
3. At the other end of the steaming tray layer the vegetables beside the sea bass fillets.
4. Set the timer for 5 minutes and press start.
COCONUT EMULSION
5. In a suitable bowl mix all the coconut emulsion ingredients and season to taste.
INGREDIENTS (Serves 2)
METHOD
21