Bass with Herbed Rice and Coconut-Vegetable Chowder
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.
Heat oil in heavy large potover medium heat.
Add next 6 ingredients.Cover and cook until onion is soft, stirringoccasionally, about 4 minutes.
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.
Meanwhile, cook yam cubes in largesaucepan of boiling salted water until justtender, 6 to 8 minutes. Using skimmer,transfer yam to bowl.
Add Yukon Goldpotatoes to same saucepan and cook untiljust tender, about 10 minutes.
Drain; addto bowl with yam. DO AHEAD: Broth andpotatoes can be made 1 day ahead. Cool,cover separately, and chill.
Bring coconut-carrot broth to simmerover medium heat.
Add all cooked potatoes,sugar snap peas, red bell pepper, andcarrot. Simmer until all vegetables aretender, 5 to 6 minutes.
Place flour in shallow bowl.
Combine 1/2 cup water and egg in anothershallow bowl; whisk to blend.
Place pankoin third shallow bowl.
Sprinkle fish pieceswith salt and pepper. Coat in flour, thenegg mixture, then panko.
Pour enough oil into large nonstickskillet to coat bottom.
Heat oil over medium-highheat.
Add fish to skillet. Cook untilgolden and crisp and just opaque in center,about 3 minutes per side.