Bass with Herbed Rice and Coconut-Vegetable Chowder

Name: Bass with Herbed Rice and Coconut-Vegetable Chowder
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters all purpose flour; 255 grams cups baby Yukon Gold or baby Dutch yellow potatoes (about , scrubbed, halved lengthwise, then crosswise; 1 sprig Fresh basil and/or arugula (for garnish); 1 large carrot, peeled, cut into matchstick-size strips; 431 grams fresh carrot juice; 6 servings or (packed) dark brown sugar; 1 large egg; 2 Tbsps fish sauce; 3 larges fresh basil leaves; 1 Tbsp minced peeled fresh ginger; 1 garlic clove, crushed; 1 Tbsp chopped jalapeño chile with seeds; 3 kaffir lime leaves; 6 servings Lime wedges; 177 milliliters chopped onion; 59 milliliters finely chopped palm sugar; 473 milliliters panko (Japanese breadcrumbs); 1 red bell pepper, cut into 1/2-inch cubes; 473 milliliters stringless sugar snap peas, cut into 1/2-inch pieces; 591 milliliters 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound); 710 milliliters canned unsweetened coconut milk; 473 milliliters vegetable broth; 6 servings Vegetable oil (for frying); 118 milliliters water; 24 x 2 x 1/2-inch pieces striped bass or halibut fillets

Bass with Herbed Rice and Coconut-Vegetable Chowder is a dairy free and pescatarian main course. One portion of this dish contains around 316g of protein, 54g of fat, and a total of 2116 calories. This recipe covers 72% of your daily requirements of vitamins and minerals. This recipe serves 6. A mixture of fish sauce, brown sugar, palm sugar, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes.

Instructions

Heat oil in heavy large potover medium heat.

Ingredients you will need

Cooking Oil

Add next 6 ingredients.Cover and cook until onion is soft, stirringoccasionally, about 4 minutes.

Ingredients you will need

Onion

Add coconutmilk and next 4 ingredients and bring to boil.Reduce heat to low and simmer uncovered1 hour. Strain into large saucepan, pressingon solids in strainer. If necessary, simmerbroth until reduced to 4 cups.

Equipment you will use

Sauce Pan