Rice bran oil
Finely chopped Chinese garlic
Chopped red Jinda chili
Sliced Indian shallot
Cherry tomato, cut in halves
AJI-NO-MOTO®
Salt
Pepper
Sliced sweet basil
Water
Seabass fillet, cut
Cooked barley
Salad vegetables
Lemon, cut for serving.
1. Add oil and chopped garlic to a pan. Add red Jinda chili and Indian shallot. Add tomato and fry until they soften.
2. Season with AJI-NO-MOTO®, salt, pepper. Stew until the sauce becomes thick. Add sweet basil and potable water.
3. Wait until it boils. Then place Seabass fillet. Close the lid and braise for 5-7 minutes or until Seabass is cooked.
4. Place Seabass and sauce on a plate along with barley. Serve with salad vegetables and lemon.
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