Thai Coconut Sea Bass Recipe

Cooking Instructions

1. 1

   Prepare the Rice

   Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice with 1.5 cups of water and a pinch of salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and water is absorbed. Fluff with a fork and set aside.

2. 2

   Cook the Asparagus and Snap Peas

   In a separate pot, bring water to a boil and blanch the asparagus and snap peas for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

3. 3

   Make the Coconut Curry Sauce

   In a medium saucepan over medium heat, add vegetable oil and the red curry paste. Stir for 1-2 minutes until fragrant. Add coconut milk and bring to a simmer. Reduce heat to low and let it cook for 5-7 minutes, stirring occasionally.

4. 4

   Prepare the Carrot-Shiitake Salsa

   In a small bowl, combine grated carrot, diced shiitake mushrooms, soy sauce, salt, and pepper. Mix well and set aside.

5. 5

   Grill the Barramundi

   Preheat the grill to medium-high heat. Season the barramundi fillets with salt and pepper. Grill for 4-5 minutes per side or until the fish is cooked through and flaky.

6. 6

   Prepare Passion-Guava Glaze

   In a small saucepan, combine passion fruit puree and guava puree. Simmer over low heat for 5 minutes until slightly thickened.

7. 7

   Serve

   On each plate, serve a portion of jasmine rice, top with grilled barramundi, drizzle with coconut curry sauce, and garnish with blanched asparagus, snap peas, carrot-shiitake salsa, and passion-guava glaze.