Seared Sea Bass with Spicy Lemongrass Crust

Ingredients

• ¾ cup unsweetened coconut milk
• 1-½ tsp. green curry paste
• 1 Tbs. granulated sugar
• ¼ tsp. turmeric
• 1 Tbs. cornstarch
• ²/₃ cup homemade or low-salt chicken broth
• ½ tsp. fresh lemon juice
• + 11 more ingredients
• • ¼ cup finely chopped lemongrass (1 to 2 stalks)
  • 1 Tbs. crushed red pepper flakes; more to taste
  • 2 Tbs. water
  • 1 Tbs. finely chopped garlic
  • ½ tsp. turmeric
  • 1-½ tsp. kosher salt
  • 2 tsp. granulated sugar
  • 2 Tbs. water
  • 4 sea bass fillets (6 oz. each)
  • 2 to 3 Tbs. vegetable oil
  • 1 Tbs. fish sauce

In a small saucepan, heat 3 Tbs. of the coconut milk over low heat. Add the curry paste; stir to dissolve. 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 red...

View full recipe at Fine Cooking