Centuries ago, black rice was known as Forbidden rice in ancient china, because only nobles were allowed to eat it. Eat like a noble and prepare yourself this yummy recipe. It is so delicious, and I have tested it on men too – this would be my dinner party staple if I wasn’t too busy researching, reading and writing for this blog to actually host anything ever!
- 2 cups black rice (pre-soaked as detailed above if you have the time)
- 2 seabass fillets
- 2 bags fresh spinach
- 1 tbs olive oil
- 1 tbs coconut oil
- 1 large or 2 small onions (any work, including shallots or red onions)
- 1 cup chicken or fish broth
- 1 x 200ml tin coconut milk (I used light, which is a huge calorie saving for minimal taste/nutrition loss)
- Handful spring onions, chopped diagonally
- Handful coriander, finely chopped
- 1 inch of ginger, peeled
- ½ tbs red Thai curry paste
- Pinch coconut sugar
- Salt and pepper to taste
- 1 lime – half juiced and half in wedges
- Serves 2
Pre-soak black rice as detailed above. While it is cooking, you can make the spinach and fish.
Heat the olive oil in a large wok pan over low heat. Add the spinach slowly while stirring with a wooden spoon until it just begins to wilt down. Split the spinach on two serving plates – wide soup bowls work best for this dish.
Return the wok to the heat and add the coconut oil. Saute the onions and half of the spring onions for a few minutes until slightly browning. Add the chicken/fish broth, curry paste, coconut milk and coconut sugar. Bring to a simmer and reduce the heat as much as possible so the mixture is just simmering. Simmer for around 10-15 minutes, until the sauce has reduced by half. Add a pinch of salt (or try the sauce and season to your taste). Remember to keep checking your rice! While the sauce is reducing, rub the seabass fillets with the ginger. Once the sauce has reduced by half, carefully place the seabass fillets and the ginger into the sauce, spooning the sauce over the fish as it cooks. Allow it to poach until the fish is cooked through (2-5 minutes, depending on thickness). Discard the ginger.
Carefully place each seabass fillet onto the spinach in the serving plates. Add the remaining spring onion, most of the coriander and lime juice to the sauce. Ladle or pour the sauce over the seabass and spinach. Serve the rice on the side and garnish the plates with any remaining coriander and the lime wedges.