Sea Bass With Coconut Curry Sauce Recipes

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

Ingredients

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 STEAMED WITH LEMON GRASS AND CHILI COCONUT BROTH

Sea Bass Steamed with Lemon Grass and Chili Coconut Broth image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 cup fish stock
1/4 cup dry sherry
1/4 cup lowsodium soy sauce
3 stalks fresh lemongrass, crushed
2 tablespoons peeled , finely chopped fresh ginger
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 cup chopped scallions
12 large fresh shiitake mushroom caps
1 small bok choy, washed and sliced into wedges
1/4 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 1/2 pound whole sea bass, scales removed, head on and gutted
1 recipe Saffron Basmati Rice

Steps:

Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer. Crush the lemon grass with the back of a knife to release its oils and chop the ginger. Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly. Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce. After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes. When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth. Discard the lemon grass, and ladle a little of the broth over the top. Scatter the more chopped scallions freely as a garnish.

SEA BASS BAKED IN COCONUT MILK

Sea Bass Baked in Coconut Milk image

Provided by Molly O'Neill

Categories appetizer

Time 2h40m

Yield 6 servings

Number Of Ingredients 7

Ingredients

1 2-pound sea bass fillet or other firm-fleshed white fish, skin removed
Salt to taste
3/4 cup seafood marinade (see recipe)
1/3 cup chopped shallots
1 1-inch piece galangal, quartered
1 stalk lemongrass, halved and bruised
1 cup coconut milk

Steps:

Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.

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