Seabass On Caramelized Onion Rice From Mitts And Trays

  • recipe

    Main Meal
    Seabass on Caramelized Onion Rice from Mitts and Trays

    recipe

    Proudly from Dubai

Servings4
Dish TypeMain Meal
Prep Time60
Cook Time0
INGREDIENTS Total items( 27 )
  • recipe Sea Bass Fresh UAE
    2 pcs
  • recipe Bayara Fine Table Salt
    3 tsp
  • recipe Bayara Black Pepper Powder
    2 g
  • recipe Lemon South Africa
    5 ml
  • recipe RS Pure Olive Oil
    90 ml
  • recipe Lime India
    0.25 pcs
  • recipe Bayara Pine Seeds Turkey
    3 g
  • recipe Bayara Almond Jumbo
    3 g
  • recipe Bayara Bay Leaves
    3 g
  • recipe Garlic Loose
    5 g
  • recipe Bayara Cinnamon Whole
    1 tsp
  • recipe Bayara Cumin Powder
    2 tsp
  • recipe Bayara Black Pepper Powder
    1 tsp
  • recipe Sis Brown Sugar
    1 tsp
  • recipe India Gate Basmati Rice
    3 cup
  • recipe Rabee Rose Water
    150 ml
  • recipe Nada Greek Yogurt Plain
    350 g
  • recipe Nada Greek Yogurt Plain
    350 g
  • recipe Lurpak Unsalted Butter Block
    60 ml
  • recipe Sis Fine Granulated Sugar
    3 g
  • recipe Onion White Organic UAE
    40 g
  • recipe Garlic Organic India
    3 g
  • recipe Bayara Anis Seeds
    20 pcs
  • recipe Tomato Coklite Organic UAE
    35 g
  • recipe Al Ain Tomato Paste Tetrapack
    30 g
  • recipe Al Ain Natural Yoghurt
    350 g
  • recipe Earth Goods Organic High Protein Short Grain Brown Rice Gluten Free Gmo Free
    250 g

How to Make

  • Marinate the 2 fillets with salt, pepper, lemon juice and olive oil.
  • Add garlic and chopped onion and stir
  • Place the fillets on a flat grill, skin side down and sear until caramelized.
  • Flip the fillets and cook the other side until it gets a light golden color , Place the fish, skin side up, on an oven tray and bake for 3 minutes.
  • Re-heat the caramelized onion rice and transfer it to your serving plate.
  • Add oil and butter in a heavy bottom pot and sauté all the dry spices
  • Add the 2 fillets on top of the rice in a crisscross shape, Garnish with chives, caramelized onions, roasted pine seeds and almonds, Serve hot with garlic yogurt on the side
  • Add garlic and chopped onion and stir
  • Add the washed drained rice and stir
  • Add the hot fish stock and bring it to a boil
  • Add tomato paste and the remaining ingredients (Except for caramelized onions and fresh tomatoes)
  • Once boiling, add the brown caramelized onion and mix
  • Once the water is absorbed, add the tomatoes, cover with aluminum foil and transfer to the stove and cook on low heat for 20 minutes.
  • Transfer to a tray with butter paper and leave it to cool
  • Sauté the garlic in butter until golden, and add it to the yogurt
  • Add the dry ingredients to the yogurt and mix them well