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Spicy red rice smoked seabass and cruncy bell peppers

Sabrina Fattorini
Stampa ricetta Pin Recipe
Portata main dish
Cucina afroamerican
Porzioni 4 person

Ingredienti
  

balanced salts

  • 63 g sea salt
  • 26 g caster sugar
  • 11 g brown sugar

smoked seabass

  • 200 g seabass fillets
  • 2 tablespoons dried rosemary needles
  • 1 dried zest of 1 lemon
  • 1 stick dried lemongrass

dry marinade

  • 8 g balanced salts
  • 4 black cardamom seeds
  • 1 clove
  • 1 teaspoon black peppercorns
  • ½ teaspoon coriander seeds
  • confit cherry tomato sauce
  • ½ kg ripe but firm cherry tomatoes
  • 1 clove garlic minced
  • 4 -5 sprigs of thyme
  • Salt to taste
  • black pepper to taste
  • chili pepper powder to taste
  • sugar to taste
  • 3 teaspoons extra virgin olive oil

peppercorn infusion

  • you need a one-dose mocha coffe machine
  • 500 ml water
  • 10 g balck peppercorns
  • 7 g white peppercorns

red rice

  • 120 g bacon
  • 20 g butter
  • 1 small red onion chopped
  • 1 clove garlic minced
  • 225 g long grain rice here Jasmine
  • 180 g confit cherry tomato sauce
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 bay leaf
  • 470 ml peppercorn infusion
  • 4 sprig thyme

cruncy bell pepper

  • 1 wedge green bell pepper
  • 1 wedge red bell pepper
  • 1 wedge yellow bell pepper
  • 2 tablespoons sesame oil
  • salt to taste
  • black pepper to taste

Istruzioni
 

For the balanced salts

  • Mix salt and sugar together. Store them in a hermetically sealed jar.

For the marinade

  • Sprinke a tray with half the spices of the dry marinade and 4 g of balanced salts; lay fish fillets on it, sprinkle with remaining spices and salts, cover it with cling film and keep in the fridge for 30 minutes.

For the smoking

  • Line bottom and sides of a stainless steel pot with tinfoil and sprinkle with rosemary needles, lemon zest and lemongrass. Light the fire under the pot. Remove the marinade from the fishes, dry them with kitchen paper and put in a steaming basket (or a colander).
  • When you see some smoke coming out of the pot, (it requires about 5-10 minutes), close with an heavy lid, lower the heat and wait about 15 minutes. Put the seabass basket in the pan, cover and leave it there for 5 minute. Take the fishes out from the pan and keep them warm in the oven at 70 °C (160 °F), covered with tinfoil.

For the confit cherry tomatoes sauce

  • For the confit cherry tomatoes sauce: cut cherry tomatoes into halves and lay them on a baking tray lined with baking paper, with the cut side up. Sprinkle with salt, pepper, sugar, chili pepper, thyme, extra vergin olive oil and garlic.
  • Bake at 140 °C (280 °F) for 2 hours, or at 150 °C (300 °F) for 1 hour and a half or if you have time, at 100 °C (210 °F) for3 hours. If you use a dryer, let tomatoes dry at 70 °C (160 °F) for 5-6 hours. Obviously the times are approximate, it depends on the oven and the size of tomatoes.
  • Mash the tomatoes with a vegetable mill, discarding skins, to a thick and tasty sauce.

For the peppers infusion

  • Roast both the kind of peppercorns in a pan. Put them in a mortar and poud to a roughly chop. Fill the mocha coffee maker base with some water, pour chopped peppercorns in the coffee filter, close tightly and light the fire.
  • When, in a few minutes, the “pepper coffee” is ready, pour it in a cup, let the machine cool and repeat with new water but the same peppercorns. Repeat again till all 500 ml of water have been used. the first infusion will be poweful, unlike the last one. Mix them all to get the perfect flavor of your “pepper broth”.

For the cruncy bell peppers:

  • Remove white filaments and seeds from all bell peppers and cut into 2 cm (0,8 inch) squares; sauté with sesame oil, just few minutes to lightly soften them, and remove from the pan when they are still cruncy and colorful.

For the red rice

  • Sauté the bacon in a heavy saucepan over medium heat until crispy. Remove the bacon to paper towls to drain.
  • Add the onion and cook it in the bacon grease for 2-3 minutes. Add the garlic and cook for another minute. Pour in the rice and cook until the rice is no longer translucent, 2-3 minutes. Stir in the tomato paste, sugar, salt, pepper, bayleaf and pepper infusion. Bring to a boil over high heat.
  • Lower the heat, close the lid and keep on cooking for the time indicated by the package, checking halfway through the cooking. When the rice is ready, turn off the heat and let it rest for 5 minutes. Insert a dishcloth between the lid and the pot to absorb the humidity in excess.
  • Take off the bay leaf, separate rice grains with a fork and transfer the riceit in a serving plate. Serve it decorated with bacon cubes, cruncy vegatables, smoked seabass and thyme springs.