Lionfish ceviche
November 13, 2020
Ingredients:
4 X 100g lionfish fillets
120g red onion
1 clove garlic
120g color bell peppers
1 Tbsp Mirin
30ml Teriyaki sauce
5ml Sesame oil
130g Basmati Rice
1 Spring onion
1 Bunch fresh coriander
For basmati rice:
Add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
For lionfish:
Trim, then slice the spring onion fresh coriander bell peppers and red onion and garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of sesame oil over a medium-high heat. Drizzle salt and pepper on each side of the lionfish fillets. Once hot, add the lionfish fillets and cook for 3-4 min on each side or until cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily). Remove the fish fillets and add the bell peppers and red onion until lightly softened. Add the Teriyaki sauce and mirin and cook until the liquid thickens. Add the fillets in the sauce for 2-3 minutes.
4 X 100g lionfish fillets
120g red onion
1 clove garlic
120g color bell peppers
1 Tbsp Mirin
30ml Teriyaki sauce
5ml Sesame oil
130g Basmati Rice
1 Spring onion
1 Bunch fresh coriander
For basmati rice:
Add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
For lionfish:
Trim, then slice the spring onion fresh coriander bell peppers and red onion and garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of sesame oil over a medium-high heat. Drizzle salt and pepper on each side of the lionfish fillets. Once hot, add the lionfish fillets and cook for 3-4 min on each side or until cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily). Remove the fish fillets and add the bell peppers and red onion until lightly softened. Add the Teriyaki sauce and mirin and cook until the liquid thickens. Add the fillets in the sauce for 2-3 minutes.
Presentation is fully your choice, mix it with the rice keep separately. Add the fresh onion and coriander for decoration and extra taste
Ingredients:
4 X 100g lionfish fillets
120g red onion
1 clove garlic
120g color bell peppers
1 Tbsp Mirin
30ml Teriyaki sauce
5ml Sesame oil
130g Basmati Rice
1 Spring onion
1 Bunch fresh coriander
For basmati rice:
Add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
For lionfish:
Trim, then slice the spring onion fresh coriander bell peppers and red onion and garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of sesame oil over a medium-high heat. Drizzle salt and pepper on each side of the lionfish fillets. Once hot, add the lionfish fillets and cook for 3-4 min on each side or until cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily). Remove the fish fillets and add the bell peppers and red onion until lightly softened. Add the Teriyaki sauce and mirin and cook until the liquid thickens. Add the fillets in the sauce for 2-3 minutes.
4 X 100g lionfish fillets
120g red onion
1 clove garlic
120g color bell peppers
1 Tbsp Mirin
30ml Teriyaki sauce
5ml Sesame oil
130g Basmati Rice
1 Spring onion
1 Bunch fresh coriander
For basmati rice:
Add the basmati rice, a pinch of salt and 300ml cold water to a pot with a lid and bring to a boil over high heat. Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until the water has absorbed and the rice is cooked. Once cooked, remove from the heat and keep covered until serving.
For lionfish:
Trim, then slice the spring onion fresh coriander bell peppers and red onion and garlic. Heat a large, wide-based pan (preferably non-stick) with a drizzle of sesame oil over a medium-high heat. Drizzle salt and pepper on each side of the lionfish fillets. Once hot, add the lionfish fillets and cook for 3-4 min on each side or until cooked through. (Tip: your fish is cooked when it turns opaque and flakes easily). Remove the fish fillets and add the bell peppers and red onion until lightly softened. Add the Teriyaki sauce and mirin and cook until the liquid thickens. Add the fillets in the sauce for 2-3 minutes.