Thai Light Sea Bass With Curry & Ginger
Thai Curry Ginger Asian Fish
Last updated 6/12/2012 1:26:32 AM. Recipe ID 60994. Report a problem with this recipe.
Title: Thai light sea bass with curry & ginger
Categories: Asian, Fish, Thai
Yield: 6 Servings
2 c Skim milk
3 tb Minced ginger root
1 tb Thai Red Curry Base
1 tb Turmeric
2 ts Garlic -- finely chopped
2 ts Fish sauce (nam pla)
1 1/2 ts Imitation coconut extract
6 5-oz sea bass fillets
1/2 c Bottled clam juice
1 tb Arrowroot
3 tb Chopped fresh basil
1 tb Sugar
3 c Cooked jasmine rice or other
Combine first 7 ingredients in glass baking dish. Add fish.
Refrigerate 2 hours, turning occassionally. 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).
Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per
Serving: 330 cals (total fat 3 g)
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