Title: Smoked Chilean Sea Bass with Thai Vinaigrette Pt 2
Categories: Blank
Yield: 1 Servings

See part 1

or hold together. Reserve 1 1/2tbsp. Pour the rest into a small saucepan and bring to the boil. Remove from the heat, stir in the arrowroot slurry, return to the heat and bring to a boil to thicken and clear, about 30 seconds.

To serve, make a mound of couscous on each plate and place a smoked fillet on top. Arrange the raw vegetable garnish (reserving the mint) around the plate. Ladle the vinaigrette atop the sea bass and garnish it with slivers of mint.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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