Seared Sea Bass with Spicy Lemongrass Crust

Name: Seared Sea Bass with Spicy Lemongrass Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tb cornstarch; 1 Tb fish sauce; 1 Tb finely chopped garlic; 1 Tb granulated sugar; 2 teaspoons granulated sugar; 1 teaspoon green curry paste; 1 teaspoon kosher salt; 1 teaspoons fresh lemon juice; 59 milliliters finely chopped lemongrass (1 to 2 stalks); 158 milliliters homemade or low-salt chicken broth; 1 Tb crushed red pepper flakes; more to taste; 680 grams sea bass fillets each); 0 teaspoons turmeric; 1 teaspoons turmeric; 177 milliliters unsweetened coconut milk; 2 Tbs vegetable oil; 2 Tbs water

Seared Sea Bass with Spicy Lemongrass Crust might be just the main course you are searching for. One serving contains 378 calories, 33g of protein, and 22g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have granulated sugar, water, turmeric, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Make the curry sauce: In a small saucepan, heat 3 Tbs. of the coconut milk over low heat.

Ingredients you will need

Coconut Milk

Curry Sauce

Equipment you will use

Sauce Pan

Add the curry paste; stir to dissolve.

Ingredients you will need

Curry Paste

Let the mixture simmer until fragrant, about 2 minutes, stirring to prevent burning.

Add the chicken broth, remaining coconut milk, fish sauce, sugar, and turmeric. Simmer until slightly reduced, about 10 minutes. In a separate small bowl, dissolve the cornstarch in the water. Use this to thicken the sauce by adding 1 tsp. at a time and stirring well. Just before serving, stir in the lemon juice. Prepare the sea bass: In a bowl, combine the lemongrass, red pepper flakes, garlic, turmeric, salt, sugar, and water.

Ingredients you will need

Red Pepper Flakes

Chicken Broth

Coconut Milk

Lemon Juice

Corn Starch

Fish Sauce

Lemon Grass

Seabass

Turmeric

Garlic

Sauce

Sugar

Water

Salt

Equipment you will use

Bowl

Add the sea bass, turning to cover it, and marinate for about 20 minutes. In a nonstick frying pan large enough to hold the fish, heat the oil over medium-high heat.

Ingredients you will need

Seabass

Fish

Cooking Oil

Equipment you will use

Frying Pan

Add the fillets and cook until just done, 5 to 6 minutes on each side.

Remove from the heat and drain on paper towels.

Equipment you will use

Paper Towels

Serve the fish in a pool of green curry sauce.. Make Ahead Tips The green curry sauce will keep, covered and refrigerated, for about a week. Drink Suggestions For any dish with spicy heat, a sweeter wine gives you the best balance. Fruity-floral Rieslings and Gewrztraminers are ideal. Try Kabinett-level Rieslings from Gunderloch and Zilliken. Or try these varietals: from California, Edmeades Mendocino Gewrztraminer or Bonny Doons Pacific Rim Riesling; or from the Pacific Northwest, Amity Gewrztraminer of Oregon or Hogue Riesling from Washington.

Ingredients you will need

Drink

Riesling

Fish

Wine

Size

with 1/4 cup sauce, Calories

Ingredients you will need

Sauce

390, Fat

21, Fat Calories

190, Saturated Fat

11, Protein

35, Monounsaturated Fat

5, Carbohydrates

1290, Cholesterol

70, Fiber

Photo: Alan Richardson

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16, Polyunsaturated Fat

3, Sodium

Equipment

Ingredients

Servings:

1Tb

cornstarch 1Tb

fish sauce 1Tb

finely chopped garlic 1Tb

granulated sugar 2teaspoons

granulated sugar 1teaspoon

green curry paste 1teaspoon

kosher salt 1teaspoons

fresh lemon juice 59milliliters

finely chopped lemongrass (1 to 2 stalks)158milliliters

homemade or low-salt chicken broth 1Tb

crushed red pepper flakes; more to taste 680grams

sea bass fillets each)0teaspoons

turmeric 1teaspoons

turmeric 177milliliters

unsweetened coconut milk 2Tbs

vegetable oil 2Tbs

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Seabass. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.