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The Ultimate Valentine's Recipe with Peardrop
We've teamed up with the brilliant Rose Lloyd-Owen, founder of wedding and party caterers Peardrop, to give you a deliciously healthy Fragrant Seabass and Rainbow Veg recipe to cook at home for the ultimate romantic night in this Valentines Day.
If, like us, you can’t bear the thought of eating out to celebrate the day of love, why not pull out all the stops for the ultimate romantic night in. Go and buy that extra special bottle of wine and treat yourself to a delicious evening in.
WPC Bride, Rose, has created this delicious (and healthy) Fragrant Coconut Seabass and Rainbow Veg recipe exclusively for us. As the founder of Peardrop, one of the most loved and respected private wedding caterers, there's no one more qualified! If you're still to find your wedding caterer, be sure to check out Peardrop.
Rose and her husband Julian used WPC for their wedding list for their incredible wedding back in June (check out their real wedding feature on our blog for some serious wedding goals). Rose has served this creation using all presents from her wedding list, and we are swooning over both the food and presentation!
Fragrant Coconut Seabass and Rainbow Veg
INGREDIENTS
1 Seabass or Seabream (filleted & pin boned by your fishmonger)
Broth:
400ml Coconut Milk
180ml Coconut Cream
25g Fresh Ginger
4 Kaffir Lime Leaves
25g Lemongrass (1 stick)
15g Green Chilli (half a large green chilli)
2 Cloves Garlic, thinly sliced
100ml fish stock
A few drops of Fish Sauce (optional)
Salt
Lime Juice to taste
Rainbow Veg:
Rice Noodles
1 Carrot
1 Courgette
50-100g Mange Tout
Coriander
A handful of Sesame Seeds
A few drops of Sesame Oil
Garnish:
Thai Basil and/or Mint and/or Coriander
Red Chilli
Lime
METHOD
1. Bring the coconut milk & fish stock to the boil with sliced ginger, kaffir lime leaves, chopped lemongrass, chopped green chilli, sliced garlic. Boil gently for 20-30 minutes and reduce slightly to thicken. Pass through a sieve.
2. Cook the rice noodles by pouring boiling water onto them, leaving for 5 minutes and then draining.
3. Peel the carrot and courgette into ribbons and then slice the ribbons into thirds lengthways. Finely slice the mange tout into strips.
4. Prepare the fish by drying the skin side well with kitchen paper. You can cut the fillets into 2 neat, diagonal rectangles, or serve them whole if you prefer.
4. When you’re ready to serve, warm the broth very gently and then whisk in the extra coconut cream to thicken and bring together. Add lime juice, fish sauce & salt to taste. There’s a danger of the sauce splitting if you heat it up too quickly, so warm it gently and whisk in cold double cream if it does.
5. In a hot pan with hot oil, cook the fillets skin side down pressing down with a pallet knife so all the skin gets crispy, but watch not to burn. Flip over just for the last 30 seconds and drain on kitchen paper.
6. Meanwhile warm the sesame oil in a frying pan and add the vegetable ribbons, mixed through with the cooked rice noodles, chopped coriander, toasted sesame seeds, salt.
7. To plate, place noodles and veg in a wide bowl or large dinner plate, place the fish on top, crispy skin side up and pour the broth around the edge. Arrange sprigs of thai basil, chopped red chilli and a lime wedge on the side.