Steamed Sea Bass with Tamarind Sauce

Name: Steamed Sea Bass with Tamarind Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp coriander seeds; 2 Tbsps cumin seeds; 59 milliliters unsalted dry-roasted peanuts; 1 kilograms nonoily white fish bones, rinsed and cut into large pieces; 1 garlic clove, crushed; 3 Tbsps minced peeled ginger; 2 teaspoons harissa; 1 teaspoon fresh lime juice; 2 Tbsps finely shredded mint leaves; 24 pearl onions, blanched and peeled; 4 servings Salt and freshly ground pepper; 5 scallions, thinly sliced; 680 grams sea bass fillets; 142 grams 2 1/2-inch block of tamarind pulp; 4 Tbsps unsalted butter; 59 milliliters unsweetened coconut milk; 769 milliliters water

Steamed Sea Bass with Tamarind Sauce is a gluten free, primal, and pescatarian recipe with 4 servings. One serving contains 868 calories, 105g of protein, and 31g of fat. This recipe covers 48% of your daily requirements of vitamins and minerals. Head to the store and pick up coriander seeds, water, nonoily fish bones, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

In a small saucepan, cover the tamarind pulp with 1 1/4 cups of water and bring to a simmer.

Ingredients you will need

Tamarind Pulp

Water

Equipment you will use

Sauce Pan

Remove the sauce-pan from the heat and let stand, stirring occasionally, until the tamarind pulp is softened and broken down, about 15 minutes. Pass the tamarind through a fine sieve, pressing hard to extract as much pulp as possible. Discard the fibers and seeds in the sieve.

Ingredients you will need

Tamarind Pulp

Tamarind

Sauce

Seeds

Equipment you will use

Sieve

Frying Pan

In a small skillet, toast the cumin and coriander seeds over moderate heat until fragrant, about 3 minutes.

Ingredients you will need

Whole Coriander Seeds

Cumin

Toast

Equipment you will use

Frying Pan

Transfer the spices to a plate to cool, then grind them finely in a spice grinder. In a blender, combine the ground spices with the coconut milk, peanuts, ginger, harissa and all but 1 tablespoon of the tamarind puree and blend to make a smooth, aromatic puree.

Ingredients you will need

Coconut Milk

Tamarind

Harissa

Peanuts

Ginger

Spices

Equipment you will use

Blender

Melt 2 tablespoons of the butter in a large saucepan.

Ingredients you will need

Butter

Equipment you will use

Sauce Pan

Add the fish bones and cook over moderate heat until the fish on the bones is opaque, about 10 minutes.

Ingredients you will need

Fish

Add the scallions and garlic and cook until softened, about 3 minutes. Stir in 6 tablespoons of the aromatic puree (see Note).

Ingredients you will need

Green Onions

Garlic

Add the remaining 2 cups of water and bring to a boil, then reduce the heat to low and simmer for 20 minutes. Strain the stock into a small saucepan and boil until reduced to 1 cup, about 10 minutes. Cover the stock and keep warm.

Ingredients you will need

Stock

Water

Equipment you will use

Sauce Pan

In a medium saucepan of boiling salted water, simmer the pearl onions over moderate heat until they are tender, about 6 minutes.

Ingredients you will need

Pearl Onion

Water

Equipment you will use

Sauce Pan

Drain the pearl onions and return them to the saucepan.

Ingredients you will need

Pearl Onion

Equipment you will use

Sauce Pan

Add 1 teaspoon of butter, shake the pan to coat the onions and keep them warm.

Ingredients you will need

Butter

Onion

Shake

Equipment you will use

Frying Pan

Season the fish fillets with salt and pepper and set them, skin side up, on a heatproof plate that fits snugly in a large, deep skillet. Put 3 balls of crumpled foil in the skillet, add 1 inch of water and bring to a boil. Carefully set the plate on the foil balls, cover the skillet and steam the fish over high heat until the flesh flakes easily, about 8 minutes.

Ingredients you will need

Salt And Pepper

Fish

Water

Equipment you will use

Frying Pan

Aluminum Foil

In a blender, combine the stock with the lime juice, the reserved 1 tablespoon of tamarind puree and the remaining 2 tablespoons of butter and blend until frothy. Season with salt and pepper and blend again. Set the fillets in soup plates and pour the tamarind sauce around them. Stir the mint into the pearl onions, arrange them around the fish and serve.

Ingredients you will need

Salt And Pepper

Pearl Onion

Lime Juice

Tamarind

Butter

Soup

Stock

Fish

Mint

Equipment you will use

Blender

Equipment

Ingredients

Servings:

1Tbsp

coriander seeds 2Tbsps

cumin seeds 59milliliters

unsalted dry-roasted peanuts 1kilograms

nonoily white fish bones, rinsed and cut into large pieces 1

garlic clove, crushed 3Tbsps

minced peeled ginger 2teaspoons

harissa 1teaspoon

fresh lime juice 2Tbsps

finely shredded mint leaves 24

pearl onions, blanched and peeled 4servings

Salt and freshly ground pepper 5

scallions, thinly sliced 680grams

sea bass fillets 142grams

2 1/2-inch block of tamarind pulp 4Tbsps

unsalted butter 59milliliters

unsweetened coconut milk 769milliliters

water

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Seabass works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. 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. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.