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Ingredients

• 4 x 4 ounce Chilean sea bass fillets, skin off
• 2 Tbsp. Uncooked rice
• 4 whl cloves
• 1 tsp Leaves from 2 Earl Grey tea bags, removed from packets
• 1/4 tsp Light extra virgin olive oil with a dash of toasted sesame oil
• 1/2 tsp Light extra virgin olive oil with a dash of toasted sesame oil
• 1/4 c. Roughly minced fresh lemongrass
• 2 Tbsp. Finely minced fresh ginger root
• 1/4 c. Minced green onion, white bulb only
•     Grated zest of 1/2 lime
• 3 3/4 c. Fish stock
• 1 pch freshly grnd sea salt
• 10 ounce Instant couscous
• 1 c. Reserved seasoned fish stock
• 1 Tbsp. Thinly sliced fresh ginger root
• 1/4 c. Thinly sliced fresh lemongrass
• 3 Tbsp. Freshly squeezed lime juice
• 1 Tbsp. Low sodium soy sauce
• 2 Tbsp. Light extra virgin olive oil
• 1/4 tsp Toasted sesame oil
• 2 Tbsp. Fresh coriander leaves
• 12 x Fresh mint leaves
• 2 tsp Arrowroot mixed with 4tsp reserved, (slurry) vinaigrette
• 1 x 5 inch piece fresh ginger root, sliced into 4 flat pcs lengthways, up to 6
• 2 x Green onions, sliced lengthways into thin pcs
• 1 x Red bell pepper, cut into long toothpick size strips
• 1/2 x English cucumber, cut into long thin strips
• 1 x Carrot, cut into long thin strips
•     Mint leaves, sliced thinly

Description

The Sea Bass And Tea Smoke: Rinse And Pat Dry The Fish Fillets With A Paper Towel. Cut 3 Sheets Of Heavy Duty Aluminium Foil Into 15 Inch Squares. Roll The Edges Under To Create A…

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