Curried Sea Bass Recipes

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CURRIED SEA BASS



Curried Sea Bass image

Categories     Milk/Cream     Bake     Sauté     Quick & Easy     Bass     Curry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 9

1 shallot, finely chopped
2 tablespoons unsalted butter
1 teaspoon all-purpose flour
1 teaspoon curry powder (preferably Madras)
3/4 cup heavy cream
3/4 teaspoon salt
4 (6- to 7-oz) pieces black sea bass fillet, skinned
1/8 teaspoon black pepper
Accompaniment: fresh lime wedges

Steps:

  • Put oven rack in middle position and preheat oven to 450°F. Butter a 3-quart shallow baking dish.
  • Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
  • Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.

SEA BASS WITH CURRIED WALNUTS



Sea Bass With Curried Walnuts image

Provided by Florence Fabricant

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup finely ground walnuts
1 tablespoon finely minced fresh ginger
1 tablespoon finely chopped fresh coriander
1/2 cup plain yogurt
2 teaspoons curry powder
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 sea bass fillets, each about 6 ounces
1 tablespoon vegetable oil
Coriander sprigs and lime wedges for garnish

Steps:

  • Combine the walnuts, ginger, coriander, yogurt, curry powder, lime juice and salt and pepper.
  • Place the fish in a glass or ceramic dish in a single layer, spread the yogurt mixture over them, cover and refrigerate for two hours.
  • Preheat oven to 450 degrees and place oven rack in the highest position.
  • Brush a baking dish with the oil. Place the fish with its seasoned yogurt coating in the baking dish, then place in the oven and bake for 10 or 15 minutes, until the fish is cooked through. Serve garnished with coriander and lime wedges.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams

SEA BASS WITH COCONUT-CURRY SAUCE



Sea Bass with Coconut-Curry Sauce image

Categories     Fish     Broil     Sauté     Coconut     Bass     Curry     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

  • Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
  • Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

SEA BASS CURRY



Sea bass curry image

Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online

Provided by Izlinda Baharom

Categories     Dinner, Main course, Supper

Time 1h

Number Of Ingredients 12

60ml oil
1 torch ginger flower finely chopped, or 1 tbsp torch ginger paste or grated ginger (optional)
20 Vietnamese mint (hot mint) or coriander leaves, plus extra to serve
4 sea bass fillets, plus 1 fish carcass tied in a muslin bag
4 tbsp tamarind concentrate
1 tbsp sugar
3 tomatoes , cut into eighths
24 dried chillies
3 lemongrass stalks , white parts roughly chopped
10 shallots , roughly chopped
2.5cm fresh turmeric , grated
40g shrimp paste

Steps:

  • Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
  • Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
  • Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
  • Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.

Nutrition Facts : Calories 735 calories, Fat 59 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 6.5 milligram of sodium

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