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THAI CURRIED SEA BASS
2 c milk
3 tb minced peeled fresh ginger
1 tb Thai red curry base
1 ts turmeric
2 ts minced garlic
2 ts fish sauce (nam pla)
1 1/2 tb coconut cream powder 6 5-to 6-ounce sea bass fillets
1/2 c bottled clam juice
1 tb arrowroot or cornstarch
3 tb chopped fresh basil
1 tb sugar
3 cups cooked jasmine rice or other white rice
Combine first 7 ingredients in glass baking dish, add fish and refrigerate 2 hours, turning occasionally.
Remove fish from the curry mixture. Pour the curry mixture into a heavy large skillet and bring to simmer over high heat.
Sprinkle fish with salt and pepper and add fish to skillet. Reduce heat to
low, cover and simmer 4 minutes, turn, cover and simmer about 2 minutes
more or until opaque in center, about 2 minutes longer, then transfer fish to
plate and cover with foil to keep warm.
Whisk clam juice and arrowroot in small bowl to dissolve, then whisk into curry mixture. Boil until slightly thickened, whisking often,
stir in basil and sugar, season with salt to taste, return any accumulated juices from fish into curry sauce. Place rice on
6 warmed plates, top with fish and spoon sauce over fish. Serves 6. |
