Coconut Curry Sea Bass Recipe
Red Thai curry sauce, red fresno peppers, jasmine rice, cilantro micro greens
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Ingredients
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Curry Sauce
Sea Bass
Rice
Garnish
Method
Prepare the Rice
- 1
Rinse the Rice
Start by rinsing 1 cup of jasmine rice under cold water until the water runs clear to remove excess starch.
- 2
Cook the Rice
In a saucepan, combine the rinsed jasmine rice and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Prepare the Curry Sauce
- 3
Combine Ingredients
In a medium saucepan over medium heat, add 3 tablespoons of red Thai curry paste and sauté for 1 minute until fragrant.
- 4
Add Coconut Milk
Pour in 400 ml of coconut milk, 2 tablespoons of fish sauce, 1 tablespoon of brown sugar, and 1 tablespoon of lime juice. Stir well to combine.
- 5
Simmer the Sauce
Let the sauce simmer for about 5-7 minutes, stirring occasionally until it thickens slightly. Remove from heat and set aside.
Cook the Sea Bass
- 6
Season the Fish
Season the 4 sea bass fillets with 1 teaspoon of salt on both sides.
- 7
Plate the Dish
- 8
Serve with Rice
Spoon the jasmine rice onto the plates, place a sea bass fillet on top, and generously drizzle the red Thai curry sauce over the fish.
- 9
Add Garnish
Thinly slice the 2 red Fresno peppers and sprinkle them over the dish along with 1 cup of cilantro micro greens for a fresh finish.