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.
