Sea Bass Champignon Herbs Risotto ala Asia. The flavors of Asia are wonderfully blended with sophisticated French cuisines and draw on the simplicity of Italian classics, delicately delivered with a European flare. The Temple Restaurant and Lounge exemplifies a modern sophisticated yet understated ambiance with a meticulous combination of Asian and Colonial décor. Traditional Southern Italian Cheese made from fresh mozzarella and cream topped with fresh basil and olive oil served with baby greens and cherry tomatoes. Sea Bass Champignon Herbs Risotto ala Asia

You can cook Sea Bass Champignon Herbs Risotto ala Asia using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Sea Bass Champignon Herbs Risotto ala Asia
  1. You need 20 gram of Ikan Kakap.
  2. Prepare 1/2 ruas of Jahe.
  3. Prepare secukupnya of Minyak Wijen.
  4. Prepare secukupnya of Beras Putih.
  5. You need 2 buah of Jamur Kancing (Champignon, Portabello).
  6. You need 10 gram of Bawang Bombay.
  7. It’s 1 siung of Bawang Putih.
  8. It’s 300 ml of Kaldu Ayam.
  9. Prepare secukupnya of Air.
  10. It’s 1 batang of Seledri.
  11. You need 1 batang of Daun Kemangi.
  12. Prepare secukupnya of Wortel.
  13. It’s secukupnya of Garam.
  14. You need secukupnya of Lada Hitam.
  15. Prepare 2 butir of Telur Puyuh.
  16. It’s secukupnya of Basil.
  17. You need secukupnya of Minyak Zaitun (Olive Oil).

Lump crab meat and fresh herbs, topped with a fresh mango salsa and tartar sauce.. Potato encrusted chilean sea bass served with a side of rice and balsamic baby arugula. Seared jumbo sea scallops served on a bed of an assorted wild mushroom risotto. Finished with port, Madeira, double cream, parmesan and chopped chives.

Sea Bass Champignon Herbs Risotto ala Asia instructions
  1. Siapkan bahan

marinasi ikan selama 10 menit : ikan kakap, minyak wijen, jahe, sedikit bawang putih, lada hitam dan sedikit air..

  1. Panaskan wajan, beri minyak zaitun. tumis bawang bombay dan bawang, masak hingga harum.

  2. masukkan jamur champignon, masak hingga sedikit layu.

  3. Tuang beras. masak sebentar.

  4. masukkan wortel yang sudah di iris dan ikan yang sudah dimarinasi..

  5. tuang air kaldu sedikit demi sedikit, beri basil kering, masak beras hingga menjadi nasi dan tanak.

tuang ke dalam piring/mangkuk rendah, tuang Risotto Ikan Jamur, tabur dengan cincangan seledri, daun kemangi segar dan telur puyuh.

  • tutup wajan, agar nasi cepat matang.
  • bila nasi belum matang, bisa ditambah sedikit air..

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