Bass with Herbed Rice and Coconut-Vegetable Chowder

Bass with Herbed Rice and Coconut-Vegetable Chowder
Photo by Noah Sheldon

Ingredients

  • ¾ cup onion
  • 1 large egg
  • 3 cups canned unsweetened coconut milk
  • Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets.
  • Fresh basil sprigs and/or arugula (for garnish)
  • 1 tablespoon vegetable oil
  • ½ cup water
  • + 21 more ingredients
    • 1 large carrot
    • or (packed) dark brown sugar
    • 6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
    • 1 tablespoon jalapeño chile with seeds
    • ¼ cup palm sugar
    • 1 garlic clove
    • 3 kaffir lime leaves
    • 1 tablespoon fresh ginger
    • 2 cups stringless sugar snap peas
    • Lime wedges
    • Vegetable oil (for frying)
    • 2 cups panko (Japanese breadcrumbs)
    • 2 cups baby Yukon Gold or baby Dutch yellow potatoes
    • 1 15.2-ounce bottle fresh carrot juice
    • 2 cups vegetable broth
    • 2 ½ cups 1/2-inch cubes peeled redskinned sweet potato
    • 2 tablespoons fish sauce
    • Herbed Rice , warm
    • 1 cup all-purpose flour
    • 3 large fresh basil leaves
    • 1 red bell pepper

Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on soli...

View full recipe at Epicurious

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