Fish
Recipes
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| Pan fried fillet of grouper marinated in thyme and lemon grass on seafood risotto Ingredients
150g grouper fillet
80g risotto
1 lemon grass
25g black mussels
25g razer clams
20g cooked octopus
10g butter
5 teaspoons olive oil
15g onions
1 teaspoon garlic
Fresh herbs (basil, mint, thyme)
MethodCook the fish in a hot pan in some olive oil with herbs and lemon grass for 4 minutes on each side until golden brown. Cook the risotto with vegetable stock and add some butter, seafood and a lot of fresh herbs. To serve, put the seafoot risotto in the middle of the plate, put the fish on top of the risotto. To garnish, grill 3 prawns and some fried seaweed. |
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