Seared Sea Bass with Spicy Lemongrass Crust

Seared Sea Bass with Spicy Lemongrass Crust
Photo by Alan Richardson

Ingredients

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

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