Recipes

Method

1. In a saucepan, add rice, chicken stock, and butter. Simmer for 40-50 minutes until cooked.

2. Once chicken stock is softly boiling, add green tea powder to a second saucepan of boiling water and poach fish for ten minutes.

3. Remove seabass from saucepan and replace with kale, shallots and ginger. Leave for 5 minutes. Remove.

4. Serve seabass on a bed of rice with kale on top.