PAN SEARED CHILEAN SEA BASS
over forbidden rice and a ginger, garlic and lemongrass coconut curry sauce and a side of bok choy
Ingredients
Serving size 2 people
3/4 lb Chilean sea bass filet, cut in two
1/2 cup forbidden rice, cooked per package instructions
4 tbsp canola or vegetable oil
2 tbsp fresh ginger, sliced
2 cloves garlic, sliced
1 stalk lemon grass, sliced
1/2 cup chicken stock
3/4 cup coconut milk
3 tbsp curry powder
2 scallions, whites and greens sliced on biased for garnish
red chili, sliced and seeded for garnish
salt and pepper
Recipe
Cook forbidden rice per instructions on packaging.
Rinse, dry, salt and pepper both sides of fish.
In a sauce pan on medium heat add 2 tbsp canola oil, ginger, garlic and lemon grass. Cook until soft, 5-7 minutes. Add curry powder, do not burn the spices. Add chicken stock and bring to a boil and reduce liquid by half. Add coconut milk, reduce heat to medium. Let simmer 5-10 minutes.
Strain curry liquid through a fine mesh strainer. Return the liquid to clean sauce pan on low heat. Remove any impurities from the top of the sauce.
In a non-stick pan heat 2 tbsp canola oil on high,. When pan/oil is very hot add Chilean sea bass, skin side down. Reduce heat to medium and cook 5 minutes. Flip fish and cook for 2 more minutes. Remove from pan and let rest.
Plate rice and top with fish, skin side up. Garnish fish with scallions and red chili. Spoon sauce around the rice.
