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Thai Light Sea Bass With Curry And Ginger

Cuisine: Thai
Type: Fish, Low Fat
Serves: 6 people

Recipe Ingredients

2 cups 474mlSkim milk
3 tablespoons 45mlMinced ginger root
1 tablespoon 15mlThai red curry base
1 tablespoon 15mlTurmeric
2 teaspoons 10mlGarlic - finely chopped
2 teaspoons 10mlFish sauce (nam pla)
1 1/2 teaspoons 7.5mlImitation coconut extract
6   Sea bass fillets
1/2 cup 118mlBottled clam juice
1 tablespoon 15mlArrowroot
3 tablespoons 45mlChopped fresh basil
1 tablespoon 15mlSugar
3 cups 480g / 16ozCooked jasmine rice or other
1   White rice

Recipe Instructions

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 slurry into curry mixture.

Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce.

Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional).

Source:
Bon Appetit (August 1996)

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