Sea Bass with Curry and Ginger

Ingredients

  • 2 cups nonfat milk
  • 3 tablespoons minced peeled fresh ginger
  • 1 tablespoon Thai red curry base*
  • 1 teaspoon turmeric
  • 2 teaspoons finely chopped garlic
  • 2 teaspoons fish sauce (nam pla)
  • 1 ½ teaspoons imitation coconut extract
  • + 6 more ingredients
    • 6 5-to 6-ounce sea bass fillets
    • ½ cup bottled clam juice
    • 1 tablespoon arrowroot
    • 3 tablespoons chopped fresh basil
    • 1 tablespoon sugar
    • 3 cups cooked jasmine rice or other white rice

1. Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally. 2. Remove fish from the curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat ...

View full recipe at SpringPad

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