Updated: Oct 26, 2020
This absolutely delicious meal was introduced to me by a friend who traveled to Fiji several
years ago and hasn't forgotten about the delicious foods she tried during her visit. I was skeptical about trying it because it looked too simple and plain and she served it with Cassava (which is my least favourite tuber) I however decided to try it with rice and oh my! I'm so glad I did!
It is typically served with Cassava or Cocoyam. I decided to serve it with couscous the next time I tried it and it was just as delicious.
Here's the Recipe for all the components of the meal.
To make Couscous
1/2 tsp tumeric powder
1/2 tsp Paprika
1/2 tsp Curry powder
1/2 tsp Eva's Kitchen All Purpose Seasoning
1 Maggi cube
150ml boiling water
Sauté onions in oil
Add tumeric powder, curry powder and paprika. Add Eva's Kitchen All Purpose Seasoning and maggi cube. Stir and add boiling water. Add in couscous and lower heat. Cover with foil and cook for 10-15 mins.
Garnish with Parsley or spring onions
Pan fried Sea Bass
2 sea bass fillets
2tbs Eva's Kitchen All Purpose Seasoning
1tbs chilli flakes
1/2 Cup bread flour
1 tbs salt
Squeeze lemon onto Sea Bass fillet and sprinkle salt to taste onto fish. Marinate on each side with Eva's Kitchen All Purpose Seasoning.
Add chilli flakes on each side of fish and coat with bread flour.
Fry on each side until golden brown.
To make Coconut Sauce
1 onion, cut in large chunks
1 can coconut milk
2 tbs coconut cream
1tbs Olive oil
Salt to taste
1 cup Spinach leaves (optional)
Sauté onions in oil until translucent
Add coconut milk and stir
Add coconut cream and squeeze in lime juice
Lower heat and simmer for 5 minutes
Add spinach leaves and cook for 2 more minutes.
Add in fish and serve or serve sauce separately.