Bass With Herbed Rice And Coconut-Vegetable Chowder

Serves: 2

Alessia Franecki

1 January 1970

Based on User reviews:

50

Spice

51

Sweetness

52

Sourness

36

mins

Prep time (avg)

4.7

Difficulty

Ingredients:

1

Vegetable Oil (for frying)

3 cup

Onion (chopped)

3

Kaffir Lime Leaves

3 large

Basil Leaves (fresh)

1 tbsp

Ginger (minced peeled fresh)

1 tbsp

Chile (chopped jalapeño with seeds)

1

Garlic (clove, crushed)

3 cups

Unsweetened Coconut Milk (canned)

2 cups

Vegetable Broth

1 cup

Palm Sugar (finely chopped)

1

Dark Brown Sugar (or packed)

2 tbsps

Fish Sauce

1

Red Bell Pepper (cut into 1/2-inch cubes)

1 large

Carrot (peeled, cut into matchstick-size strips)

1 cup

All-Purpose Flour

1 cup

Water

1 large

Egg

1

Rice (herbed, warm)

1

Lime (wedges)

Directions:

1

For chowder: Heat oil in heavy large pot over medium heat

2

Add next 6 ingredients

3

Cover and cook until onion is soft, stirring occasionally, about 4 minutes

4

Add coconut milk and next 4 ingredients and bring to boil

5

Reduce heat to low and simmer uncovered 1 hour

6

Strain into large saucepan, pressing on solids in strainer

7

If necessary, simmer broth until reduced to 4 cups

8

Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes

9

Using skimmer, transfer yam to bowl

10

Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes

11

Drain; add to bowl with yam

12

DO AHEAD: Broth and potatoes can be made 1 day ahead

13

Cool, cover separately, and chill

14

Bring coconut-carrot broth to simmer over medium heat

15

Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot

16

Simmer until all vegetables are tender, 5 to 6 minutes

17

Heat oil in heavy large pot over medium heat

18

Add next 6 ingredients

19

Cover and cook until onion is soft, stirring occasionally, about 4 minutes

20

Add coconut milk and next 4 ingredients and bring to boil

21

Reduce heat to low and simmer uncovered 1 hour

22

Strain into large saucepan, pressing on solids in strainer

23

If necessary, simmer broth until reduced to 4 cups

24

Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes

25

Using skimmer, transfer yam to bowl

26

Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes

27

Drain; add to bowl with yam

28

DO AHEAD: Broth and potatoes can be made 1 day ahead

29

Cool, cover separately, and chill

30

Bring coconut-carrot broth to simmer over medium heat

31

Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot

32

Simmer until all vegetables are tender, 5 to 6 minutes

33

For fish: Place flour in shallow bowl

34

Combine 1/2 cup water and egg in another shallow bowl; whisk to blend

35

Place panko in third shallow bowl

36

Sprinkle fish pieces with salt and pepper

37

Coat in flour, then egg mixture, then panko

38

Pour enough oil into large nonstick skillet to coat bottom

39

Heat oil over medium-high heat

40

Add fish to skillet

41

Cook until golden and crisp and just opaque in center, about 3 minutes per side

42

Place flour in shallow bowl

43

Combine 1/2 cup water and egg in another shallow bowl; whisk to blend

44

Place panko in third shallow bowl

45

Sprinkle fish pieces with salt and pepper

46

Coat in flour, then egg mixture, then panko

47

Pour enough oil into large nonstick skillet to coat bottom

48

Heat oil over medium-high heat

49

Add fish to skillet

50

Cook until golden and crisp and just opaque in center, about 3 minutes per side