Sake Kasu Marinated Sea Bass With Coconut Green Curry Sauce Recipes
SEA BASS WITH COCONUT CURRY SAUCE
My honey has caught three huge sea bass this summer-and although it is a delicious fish, I've been trying new recipes to mix it up a bit. This one was fantastic
Provided by Andrea Kroninger
Categories Fish
Time 1h
Number Of Ingredients 12
Steps:
- 1. Heat 2T oil in heavy medium saucepan over medium heat. Add onion, garlic, gnger 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 medium sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
- 2. Dry your fish filets, then salt and pepper to taste. Heat olive oil and butter in a cast iron pan to high heat. Place Sea Bass in pan to sear until cooked 2/3 of the way through on one side. Flip to other side to complete cooking.
- 3. Put a small amount of coconut sauce on plate. Place fish on sauce-add additional sauce as desired. Sprinkle with green onions I serve this with steamed Jasmine rice
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-CURRY SAUCE
Categories Sauce Milk/Cream Wine Dairy Ginger Vegetarian Curry White Wine Summer Boil Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 9
Steps:
- Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)
SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
- Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.
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