STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY
Provided by Amanda Hesser
Categories dinner, project, main course
Time 1h30m
Yield Serves 4
Number Of Ingredients 19
Steps:
- Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
- In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
- Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
- Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
- To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.
Nutrition Facts : @context http, Calories 932, UnsaturatedFat 21 grams, Carbohydrate 113 grams, Fat 35 grams, Fiber 6 grams, Protein 39 grams, SaturatedFat 12 grams, Sodium 1471 milligrams, Sugar 21 grams, TransFat 0 grams
LEMONGRASS-PANKO CRUSTED SEA BASS
Steps:
- 2 cups panko
- 3 kaffir lime leaves
- 2 tablespoons dried lemongrass
- Preheat oven to 350 degrees F.
- For the Green Curry Sauce:
- Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.
- For the Gingered Basmati Rice:
- Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.
- For the Stir-Fried Vegetables:
- Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.
- For the Lemongrass-Panko Crust:
- Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.
- For the Chili Oil:
- Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.
- For the Sea Bass:
- Preheat oven to 400 degrees F.
- Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
- Serve the fish with the sauce alongside the rice and vegetables.
PAN-FRIED STRIPED BASS WITH LEMON SAUCE
Pan-frying is best for thinner fillets and steaks, or for whole fish that are no more than 1 inch thick. Season the fish with salt and pepper and other seasonings such as chopped fresh herbs or crushed spices as desired. For skinless fillets, heat a heavy sauté or frying pan until quite hot; add just enough oil, clarified butter, or a mix of oil and whole butter to cover the bottom of the pan. Carefully add the fish and cook over medium-high heat for 3 minutes (4 to 5 minutes for whole fish) and then turn. Cook for another 3 minutes and test for doneness. Remove the fish from the pan when it is just slightly underdone, as it will continue cooking in the residual heat. When cooking fish with skin, add more fat to the pan, about 1/8 inch deep. Put the fish into the pan skin side down. The skin will shrink while it cooks, pulling the fish up from the bottom of the pan. To keep the skin next to the hot pan (which is necessary to crisp it), weigh the fillets down with a foil-wrapped skillet that is slightly smaller than the one used for the cooking. This will hold the fillets fl at and ensure even crisping of the skin. Cook the fillets on their skin for the majority of the time, about 5 to 7 minutes, depending on their thickness, then turn them and cook on the flesh side for just another minute or two, or until done. Remember that the pan must be quite hot before the fish is added; this will keep it from sticking. Also, don't crowd the fish or it will sweat and give off liquid, ruining any chances of browning and crisping. Lastly, don't overcook the fish. A quick pan sauce can be made aft er you have removed the fish and poured off the cooking fat. Add tomato sauce to the hot pan and stir in all the brown bits left on the pan for added flavor, or deglaze the hot pan with wine or lemon juice and finish with a swirl of butter or extra-virgin olive oil and a handful of herbs. Add a handful of toasted nuts for flavor and texture. The striped bass fishery, once endangered, has fully recovered and is now flourishing. This fish is especially delicious with its skin left on and sautéed until brown and crispy.
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the sauce, whisk together: 1/4 cup extra-virgin olive oil, 1/4 teaspoon lemon zest, 2 tablespoons fresh lemon juice, Salt, Fresh-ground black pepper.
- Taste for salt and lemon juice and adjust as desired. The sauce will separate as it sits; this is not a problem.
- Season: 4 pieces striped bass, skin on (4 to 6 ounces each) with: Salt, Fresh-ground black pepper.
- Choose a heavy-bottomed pan for frying the fish. Take another, slightly smaller pan that will fit into the pan for the fish, and wrap its bottom with foil. This pan will be used as a weight to hold the fish flat against the frying pan to ensure that all of the skin will cook and crisp. (You will see the fish contract when it goes into the hot pan, as the skin shrinks on contact with the heat.) Warm the larger pan over medium-high heat. When hot, pour in: Olive oil, enough to generously coat the bottom.
- Add the pieces of bass, skin side down, and place the foil-wrapped pan on top of the fish. Cook until the skin is brown and crispy, about 7 minutes. Check now and then to see that the fish is indeed browning, but not overbrowning. Adjust the heat up or down to speed up or slow down the cooking as needed. When the skin is browned, remove the top pan and turn the fish. Cook for another minute or so, until the fish is just cooked through, but is still moist and tender inside. Meanwhile whisk the lemon sauce together again and pour it onto a warm plate. Serve the fish skin side up, on top of the sauce.
- Garnish the fish with a couple spoonfuls of chopped tender herbs such as parsley, chives, chervil, cilantro, or basil.
- Soak, rinse, and squeeze dry a tablespoon or so of capers. When the fish is cooked add the capers to the hot pan and sauté for a minute or two. Remove with a slotted spoon and scatter over the fish.
- Make a Beurre Blanc (Warm Butter Sauce; page 228) instead of the olive oil sauce.
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