Crispy Bass With Chipotle Pepper Sauce And Black Rice Recipe

About this recipe

A flavorful pescatarian dinner featuring crispy fried bass served with a smoky chipotle pepper sauce and black rice infused with garlic, onion, and cilantro. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 125 g Yellow Bell Pepper (Pivli Shimla Mirchi)
• 1.8 Lit Ukemochi Rice Vinegar
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 5Ltr Vittorio Pomace Olive Oil
• 500 G Preserved Dried Salted Black Beans
• 100 g Sambar Onion Peeled
• 100 g Garlic - Single Clove
• 1 pack (1 kg) 921 Everyday Long Grain Rice
• 50 g X 3 Milagro Farm Smoked Paprika Combo
• 5 ltr Hudson Canola Oil
• 500 ml Praakritik Cold Pressed Organic Peanut Oil
• 1 pack (500 g) Daily Good Rice Flour
• 70 g Namakwali Authentic Mix Seasoning Flavoured Salt
• 1 pc (50 g) Everest Tasteeto Black Pepper | Grinder Cap Bottle

Instructions

1. 1. Place 3 yellow peppers, 1 tablespoon Ukemochi Rice Vinegar, and 1 tablespoon honey in a blender and blend until smooth.
2. 2. With the motor running, slowly add 1/2 cup Vittorio Pomace Olive Oil until emulsified. Season with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper to taste and set aside.
3. 3. Combine 2 cups Hudson Canola Oil and 2 cups Praakritik Cold Pressed Organic Peanut Oil in a deep fryer and heat to 365°F.
4. 4. Season 4 yellow bell pepper slices with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper on both sides.
5. 5. Place 2 cups Daily Good Rice Flour on a plate and season with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper. Dredge the yellow bell pepper slices on both sides with the flour.
6. 6. Fry 2 yellow bell pepper slices at a time until golden brown, about 6 to 8 minutes. Drain on a plate lined with paper towels.
7. 7. Place 1/2 cup Preserved Dried Salted Black Beans in cold water and bring to a simmer. Cook until soft, about 1 hour. Drain the beans, reserving the cooking liquid.
8. 8. Bring the reserved cooking liquid to a boil in a medium saucepan.
9. 9. Heat 2 tablespoons Vittorio Pomace Olive Oil in a medium saucepan over medium heat. Add 1 chopped Sambar Onion and 1 minced garlic clove and cook until soft, about 5 minutes.
10. 10. Add 1 1/2 cups 921 Everyday Long Grain Rice to the saucepan and toss to coat with the oil.
11. 11. Add the hot cooking liquid to the rice and bring to a boil. Reduce heat to low, cover the pan, and cook for 10 to 12 minutes.
12. 12. Turn off the heat and let the rice sit for 10 minutes. Fluff with a fork.
13. 13. Fold in the cooked black beans and 1/4 cup chopped Coriander Leaves. Season with Namakwali Authentic Mix Seasoning Flavoured Salt and Everest Tasteeto Black Pepper to taste.
14. 14. Serve the crispy yellow bell pepper slices with the chipotle pepper sauce drizzled on top, alongside the black rice.