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Baked blue eye with a prawn crust, sticky black rice and chilli tamarind sauce
- Difficulty
Medium
Published 1999
Here, a crust of dry-roasted dried prawns and jasmine rice gives a pungent flavour and crunchy texture to the delicate white flesh of the blue eye, a sensational combination. Try it also with sea bass, sea bream, dorade or any fish from the snapper family. Ask the fishmonger for slices cut from the middle or thickest part of the fillet.
Ingredients
1 cup 1 tablespoon 1
Method
- Make sticky black rice as instructed and keep warm.
- Dry-roast dried prawns and rice together over gentle heat until fragrant and rice has coloured. Cool, then grind to a coarse powder.
- Thoroughly coat fish with prawn and rice crust.
Preheat oven to 200°C
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