SEA BASS CURRY
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
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
PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT
Steps:
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
CURRIED SEA BASS
Categories Milk/Cream Bake Sauté Quick & Easy Bass Curry Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
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 COCONUT-CURRY SAUCE
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.
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