Chef's Recipe of the Month

Pan Seared Seabass with Purple Sticky Rice, Peanut Butter Hoisin Sauce and Wilted Spinach

Serves 8 people

RICE

• 3 cups purple Thai rice
• 9 cups water
• 6 TBS granulated sugar
• ½ cup rice wine vinegar
• ½ cup coconut milk
• Salt and pepper to taste 

SAUCE

• 2 cups cream
• ½ cup peanut butter
• 1 TBS hoisin sauce
• 1 TBS sesame oil
• Salt and pepper 

PREPARATION

• Bring rice and water to a boil
• Simmer until rice is cooked
• Dilute sugar in rice wine vinegar on low heat
• In a mixing bowl, add warm vinegar to cooked rice little by little while stirring
• Finish by adding coconut milk
• Add salt and pepper to taste

FOR SAUCE

• On low heat, reduce cream and hoisin by half
• Add peanut butter and sesame oil stir well until ingredients are incorporated
• Season with salt and pepper
• Finish with butter until it’s creamy with a light brown color

FOR FISH

• 6 oz of sea bass per person
• Season both side of the fish with salt and pepper
• Sear in a non-stick pan with 1 teaspoon oil and 1 teaspoon melted butter until fish is cooked through

GARNISH

• Sauté 2 cups spinach in 1 TBS of butter with garlic, salt and pepper until it’s wilted