Sea Bass Skewers with Turmeric and Mint

Ingredients

• 500 g sea bass fillet (boneless)
• 1 Red Onion
• 1 small red chili pepper
• 4 sprigs Mint
• 0.5 lemon (juice)
• 2 tbsp Asian fish sauce
• 0.5 tsp turmeric (ground)
• 30 ml sesame oil
• 2 tbsp clarified butter
• 300 g basmati rice
• Salt
• fresh mint for garnish

Instructions

1. 1.

   Wash the sea bass fillet, pat dry with paper towels and cut into cubes. Peel the red onion and dice finely. Wash, deseed, and chop the chili pepper. Rinse the mint, shake off excess water, and chop the leaves. In a bowl combine the fish with onion, chili, mint, lemon juice, fish sauce, turmeric, and sesame oil; cover and refrigerate for about 2 hours to marinate.

2. 2.

   Meanwhile, heat the clarified butter in a pot and sauté the rice while stirring. Deglaze with enough water so that the rice is just covered by a finger's thickness. Add salt, bring to a boil, then cover and simmer over low heat for about 15 minutes. Remove from heat and let stand another 5 minutes to steam.

3. 3.

   Thread the marinated fish pieces onto wooden skewers. Heat a non‑stick skillet without oil and cook the skewers over medium heat, turning all sides, for a total of 6–8 minutes. Plate the rice in bowls and nestle the skewers on top. Garnish with fresh mint.