Thai Light Sea Bass With Curry & Ginger
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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.
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      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
           White rice
  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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Recipe ID 60994 (Apr 03, 2005)

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