Rice bran oil
Finely chopped Chinese garlic
Chopped red Jinda chili
Sliced Indian shallot
Cherry tomato, cut in halves
Sliced sweet basil
Seabass fillet, cut
Lemon, cut for serving.
1. Add oil and chopped garlic to a pan. Add red Jinda chili and Indian shallot. Add tomato and fry until they soften.
2. Season with AJI-NO-MOTO®, salt, pepper. Stew until the sauce becomes thick. Add sweet basil and potable water.
3. Wait until it boils. Then place Seabass fillet. Close the lid and braise for 5-7 minutes or until Seabass is cooked.
4. Place Seabass and sauce on a plate along with barley. Serve with salad vegetables and lemon.
See more umami menu and can easily do by yourself.