Usuba
Sea Bass with Avocado in Coconut Sauce
Tender white fish fillet with shrimp, grilled and served with avocado puree. The dish is complemented by an aromatic coconut sauce with spices and lime leaves — a light and exquisite Asian cuisine dish.
- Total
- 60 min
- Standard serving
- 331.5 g
Ingredients
Total 8
Instructions
- 1
Step 1
Dice the avocado: set aside 30 g separately for grilling, blend the rest into a puree in a blender.
Grill the sea bass fillet, langoustine, and avocado cubes until cooked through.
- 2
Step 2
Combine coconut milk, minced garlic, lemongrass, ground chili pepper, and lime leaves in a pot.
Bring the mixture to a boil over medium heat.
- 3
Step 3
Cool the sauce to room temperature.
Blend it until smooth and strain through a sieve.
- 4
Step 4
Place the seared sea bass fillet, langoustine, avocado puree and grilled avocado cubes on a plate.
Dress the dish with coconut sauce and serve.
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