Sea Bass with Curry and Ginger
Source: Bon Appetit, August 1996
INGREDIENTS:
- 2 cups nonfat milk
- 3 tablespoons minced fresh ginger
- 1 tablespoon Thai red curry base
- 1 tablespoon turmeric
- 2 teaspoons finely chopped garlic
- 2 teaspoons fish sauce
- 1.5 teaspoons imitation coconut extract
- 6 5- to 6-ounce sea bass filets
- 0.5 cup bottled clam juice
- 1 tablespoon arrowroot
- 3 tablespoons chopped fresh basil
- 1 tablespoon sugar
- 3 cups cooked jasmine rice or other white rice
DIRECTIONS:
-
Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate
2 hours turning occasionally.
-
Remove fish from curry mixture. Transfer curry mixture to heavy large
skillet and bring to simmer over high heat. Sprinkle fish with salt and
pepper; add fish to skillet. reduce heat to low; cover and simmer 4 minutes.
Turn fish, cover and simmer until opaque in center, about 2 minutes longer.
Using spatula, transfer fish to plate. Tent with foil to keep warm.
-
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk
into curry mixture. Boil until slightly thickened, whisking often, about 6
minutes. Stir in basil and sugar. Season with salt. Pour any accumulated
juices from fish into curry sauce. Place rice on plates; top with fish. Spoon
sauce over fish.
NOTES:
- Serve over rice.
- Serves 6.