Sea Bream Fillet with Coconut Milk
Recipe by Christos Grigoriadis, actor, radio producer
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INGREDIENTS
- 2 Sea bream or European sea bass fillets
- Olive oil
- ½- 1 Teaspoon of hot chili flakes (boukovo)
- 1 Teaspoon of sweet paprika
- 1 Can (400ml) of coconut milk
- 1-2 Dry onions, finely chopped
- 2 Garlic cloves, finely chopped
- 1-2 Spring onions
- 1 Teaspoon of vegetable stock powder
- 100 Orzo pasta (κριθαράκι)
- 70 Unsalted butter
- A little salt
- ½ Cup of cashew nuts
- Water
METHOD
- Add a little olive oil to a pan and sear the fish, placing it skin-side down first and pressing it gently to maintain its natural shape. Add a little butter to the pan and baste the fillets. Remove them and set aside.
- Meanwhile, in another pan, heat a little olive oil and sauté the onions and garlic. Add the coconut milk, paprika, chili flakes, a little vegetable stock, and the cashews. Boil until the cashews soften, then blend until smooth. Add salt to taste.
- In a small saucepan, add the orzo pasta, the remaining stock, and double the amount of water. Cover and once it comes to a boil, reduce the heat to medium and cook until the orzo is tender. Add more water if necessary. Add the butter and stir well.
