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4 x 4 ounce Chilean sea bass fillets, skin off
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2 Tbsp. Uncooked rice
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4 whl cloves
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1 tsp Leaves from 2 Earl Grey tea bags, removed from packets
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1/4 tsp Light extra virgin olive oil with a dash of toasted sesame oil
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1/2 tsp Light extra virgin olive oil with a dash of toasted sesame oil
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1/4 c. Roughly minced fresh lemongrass
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2 Tbsp. Finely minced fresh ginger root
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1/4 c. Minced green onion, white bulb only
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Grated zest of 1/2 lime
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3 3/4 c. Fish stock
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1 pch freshly grnd sea salt
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10 ounce Instant couscous
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1 c. Reserved seasoned fish stock
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1 Tbsp. Thinly sliced fresh ginger root
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1/4 c. Thinly sliced fresh lemongrass
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3 Tbsp. Freshly squeezed lime juice
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1 Tbsp. Low sodium soy sauce
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2 Tbsp. Light extra virgin olive oil
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1/4 tsp Toasted sesame oil
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2 Tbsp. Fresh coriander leaves
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12 x Fresh mint leaves
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2 tsp Arrowroot mixed with 4tsp reserved, (slurry) vinaigrette
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1 x 5 inch piece fresh ginger root, sliced into 4 flat pcs lengthways, up to 6
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2 x Green onions, sliced lengthways into thin pcs
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1 x Red bell pepper, cut into long toothpick size strips
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1/2 x English cucumber, cut into long thin strips
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1 x Carrot, cut into long thin strips
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Mint leaves, sliced thinly
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