Sea Bass in Green Curry
Make this Tonight - "Frankie Goes to Thailand!"
10
Prep Time (Minutes)
30
Cook Time (Minutes)
Ingredients
- Grapeseed Oil
- 2 Sea Bass filets, skin on
- 1 Box of cherry tomatoes
- 1 Zucchini, mandolined
- 1 Can Coconut Milk
- Fish sauce, to taste
- 1 Cup Chicken stock
- 1 Bunch Cilantro
- 1 stalk Lemongrass, sliced in half and diced
- 1 Mint bunch, stems removed
- 1 Yellow Onion, sliced
- 6 Cloves of Garlic smashed
- 1 Green Bell Pepper, sliced and deseeded
- 1 Jalapeño, sliced, seeds removed
- 1 knob Ginger
- 1-3 T Palm Sugar
- 3 limes
Steps
- In a blender combine the onion, bell pepper, cilantro, mint, garlic, jalapeño, ginger and about a cup of chicken stock, blend until smooth.
- In a saucepan over medium heat add 1 tablespoon of grapeseed oil and add the lemongrass, 2 cloves of smashed garlic and about a tablespoon of freshly grated ginger. Cook until highly fragrant.
- Remove the ingredients and add to the curry, blend.
- In the fragrant oil add the fat part of the coconut milk, cook off the excess water and then add the blended curry sauce. Add a tablespoon of fish sauce and a tablespoon of palm sugar. Simmer for 10-15 minutes or until the color darkens. Taste for seasoning.
- Add more fish sauce and sugar if needed. Finish with a squeeze of lime.
- In a non-stick pan over medium-high heat add 1 tablespoon of grapeseed oil and drop the seabass, skin down.
- Season the flesh side with salt and pepper.
- Add the cherry tomatoes around the fish.
- Cook until the skin is crispy about 6 min and 80% of the total cooking time, flip to finish and add 6 slivers of mandolined zucchini on either side of the fish.
- Heat until cooked through.
- To serve add the cherry tomatoes and zucchini to the plate, pour the coconut curry over them about 1/2” up from the plate.
- Place the crispy skin fish, skin side up in the center and go go go.