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Bon Appétit

Sea Bass with Curry and Ginger

4.2

(13)

Serve this fiery entrée with <epi:recipeLink id"100959">Five-Vegetable Stir-fry</epi:recipeLink>, and pour tall glasses of herbal iced tea to cool things down.

Recipe information

  • Yield

    Serves 6

Ingredients

2 cups nonfat milk
3 tablespoons minced peeled fresh ginger
1 tablespoon Thai red curry base*
1 teaspoon turmeric
2 teaspoons finely chopped garlic
2 teaspoons fish sauce (nam pla)
1 1/2 teaspoons imitation coconut extract
6 5-to 6-ounce sea bass fillets
1/2 cup bottled clam juice
1 tablespoon arrowroot
3 tablespoons chopped fresh basil
1 tablespoon sugar
3 cups cooked jasmine rice or other white rice

Preparation

  1. Step 1

    Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally.

    Step 2

    Remove fish from the 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.

    Step 3

    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.

Nutrition Per Serving

Per serving: calories
330; total fat
3 g; saturated fat
1 g; cholesterol
62 mg.
#### Nutritional analysis provided by Bon Appétit
TagsCurrySea BassBassFishSeafoodTurmericHerbs & SpicesBasilGingerMainDinnerGluten FreeNut FreeEasyPoachBon Appétit
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