How do you keep sea bass with tomato, lemongrass and coconut?

This dish is best when it is served immediately. If you still have leftovers, follow these storage steps: cool: let the dish cool completely before you store it. Packaging: Put the leftovers in an airtight storage box or bin. Refrigerator: Store the fish in the fridge. Sea bass with tomato, lemongrass and coconut can be stored in the fridge for up to 2 days. Warm up: carefully heat the leftovers in a pan over low heat until everything is heated well. Make sure that the fish does not dry out by adding a little extra coconut cream or water while warming up. Note: This dish is not suitable for freezing, because the texture of the fish and the sauce can change when thawing and warming up.

Sea bass with tomato, lemongrass and coconut

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25min

•

Easy

Enjoy this fast and tasteful dish from sea bass with tomato, lemongrass and coconut cream. Perfect for a delicious meal!

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Ingredients

What do you need?

Quantity: 4P

6 tomatoes
2 branches of lemongrass
2 cloves of garlic, finely chopped
1 small chili pepper, finely chopped
50 g ginger, in julienne
40 CL Coconut cream
800 g sea bass fillet with skin
olive oil
spring onion

Preparation method

How do you make this?

Cut the tomatoes into slices and cut the lemongrass into four pieces.

Stew the garlic, chili pepper, ginger and lemongrass in a large pan with 1 tablespoon of olive oil. Add the tomatoes together with the coconut cream, season with salt and pepper and simmer for 4 to 5 minutes.

Season the fish fillets with salt and pepper and divide them into the sauce.

Let it cook for 8 minutes.

Serve immediately and finish with finely chopped spring onion.

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