Coconut Poached Black Bass Recipes

POACHED SEA BASS

Steps:

• Heat the butter in a large skillet over medium-high heat.
• Add the onions and sauté for 4 to 5 minutes or until they start to become translucent.
• Place the fish on top of the onions and nestle the tomatoes around the fish. Top with oregano, red pepper flakes, salt, and pepper. Pour the wine into the skillet.
• Cover and simmer for 6 minutes or until fish is cooked.
• Top with olives and parsley.
• Serve immediately with rice or on its own.

SEA BASS BAKED IN 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.

SAUTEED BLACK SEA BASS WITH CAPERS AND HERB-BUTTER SAUCE

Steps:

• Pat fillets dry; slash skin side of each crosswise in 2-inch intervals. Season generously with salt and pepper. Sprinkle with flour to evenly coat, shaking off excess.
• Heat oil in a large skillet over medium-high. When oil shimmers and wisps of smoke rise from skillet, add fish in a single layer, skin-sides down. Reduce heat to medium; cook, undisturbed,until skin is crisp and flesh is opaque halfway up sides and almost cooked through, 5 to 7minutes, depending on thickness.
• Flip and continue cooking until just cooked through, 1 to 2 minutes more. Transfer to plates, skin-sides up. Add vermouth to skillet; boil until mostly evaporated, 1 to 2 minutes. Add capers and butter; cook until butter simmers and sauce thickens slightly, about 2 minutes. Remove from heat; stir in herbs. Return fish to skillet, skin-side up; spoon butter sauce over top. Serve immediately.

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.

COCONUT POACHED BLACK BASS

Steps:

• Rinse fillets, fish heads and fish bones well (there should be no blood) and pat dry. Refrigerate fillets until ready to use.
• In stock pot or Dutch oven, heat oil over medium heat. Add shallots, sliced chilies, garlic and lemon grass, and cook, stirring, until softened, about 5 minutes. Add fish heads and bones, ikan bilis, assam skins, 4 lime leaves, Thai basil stems, Vietnamese coriander stems, cilantro roots and coriander seeds and cook 2 to 3 minutes more. Stir in coconut milk and salt. Simmer, covered, for 1 hour.
• Strain liquid into a bowl, wiping out pot. Add lime juice and zest to coconut mixture; taste and adjust seasoning if necessary.
• Arrange fillets back in the pot and cover with coconut milk mixture. Cook, covered, over low heat, until fish is opaque and just cooked through, 5 to 7 minutes. Meanwhile, remove stem and spine from remaining lime leaves and discard. Julienne leaves. Tear up reserved basil and coriander leaves. Divide fish among shallow bowls and ladle some coconut mixture on top. Garnish with halved chilies, julienned lime leaves, torn herbs and ginger, if desired.