Recipe by Christos Grigoriadis, actor, radio producer
INGREDIENTS
• 2 Sea bream or European sea bass fillets
• Olive oil
• ½- 1 Teaspoon of hot chili flakes (boukovo)
• 1 Teaspoon of sweet paprika
• 1 Can (400ml) of coconut milk
• 1-2 Dry onions, finely chopped
• 2 Garlic cloves, finely chopped
• 1-2 Spring onions
• 1 Teaspoon of vegetable stock powder
• 100 Orzo pasta (κριθαράκι)
• 70 Unsalted butter
• A little salt
• ½ Cup of cashew nuts
• Water
METHOD
1. Add a little olive oil to a pan and sear the fish, placing it skin-side down first and pressing it gently to maintain its natural shape. Add a little butter to the pan and baste the fillets. Remove them and set aside.
2. Meanwhile, in another pan, heat a little olive oil and sauté the onions and garlic. Add the coconut milk, paprika, chili flakes, a little vegetable stock, and the cashews. Boil until the cashews soften, then blend until smooth. Add salt to taste.
3. In a small saucepan, add the orzo pasta, the remaining stock, and double the amount of water. Cover and once it comes to a boil, reduce the heat to medium and cook until the orzo is tender. Add more water if necessary. Add the butter and stir well.
