Sea Bass With Curry And Ginger
Serves: 3
Branson Greenfelder
1 January 1970
Based on User reviews:
64
Spice
41
Sweetness
49
Sourness
44
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
2 cups
Milk (nonfat)3 tbsps
Ginger (minced peeled fresh)1 tsp
Turmeric2 tsps
Garlic (finely chopped)2 tsps
Fish Sauce (nam pla)1.5 tsps
Coconut Extract (imitation)1 cup
Clam Juice (bottled)1 tbsp
Arrowroot3 tbsps
Basil (chopped fresh)1 tbsp
Sugar3 cups
Jasmine Rice (cooked)Directions:
1
Combine first 7 ingredients in glass baking dish
2
Add fish
3
Refrigerate 2 hours, turning occasionally
4
Remove fish from the curry mixture
5
Transfer curry mixture to heavy large skillet and bring to simmer over high heat
6
Sprinkle fish with salt and pepper; add fish to skillet
7
Reduce heat to low; cover and simmer 4 minutes
8
Turn fish, cover and simmer until opaque in center, about 2 minutes longer
9
Using spatula, transfer fish to plate
10
Tent with foil to keep warm
11
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot
12
Whisk into curry mixture
13
Boil until slightly thickened, whisking often, about 6 minutes
14
Stir in basil and sugar
15
Season with salt
16
Pour any accumulated juices from fish into curry sauce
17
Place rice on plates; top with fish
18
Spoon sauce over fish
19
Combine first 7 ingredients in glass baking dish
20
Add fish
21
Refrigerate 2 hours, turning occasionally
22
Remove fish from the curry mixture
23
Transfer curry mixture to heavy large skillet and bring to simmer over high heat
24
Sprinkle fish with salt and pepper; add fish to skillet
25
Reduce heat to low; cover and simmer 4 minutes
26
Turn fish, cover and simmer until opaque in center, about 2 minutes longer
27
Using spatula, transfer fish to plate
28
Tent with foil to keep warm
29
Whisk clam juice and arrowroot in small bowl to dissolve arrowroot
30
Whisk into curry mixture
31
Boil until slightly thickened, whisking often, about 6 minutes
32
Stir in basil and sugar
33
Season with salt
34
Pour any accumulated juices from fish into curry sauce
35
Place rice on plates; top with fish
36
Spoon sauce over fish