Smoked Chilean Sea Bass with Thai Vinaigrette Pt 2

INGREDIENTS

INSTRUCTIONS

or hold together. Reserve 1 1/2tbsp. Pour the rest into a small saucepan
and bring to the boil. Remove from the heat, stir in the arrowroot slurry,
return to the heat and bring to a boil to thicken and clear, about
30    seconds.
To serve, make a mound of couscous on each plate and place a smoked fillet
on top. Arrange the raw vegetable garnish (reserving the mint) around the
plate. Ladle the vinaigrette atop the sea bass and garnish it with slivers
of mint.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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