Recipe

Sake-marinated Sea Bass With Coconut-curry Sauce Recipe

	Darbar / All my dishes 2 years, 5 months ago Very rich, sweet and delicious. Prep:120m Cook:15m Servings:6	Darbar
	coconut cream curry fish

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Ingredients

1/2 cup mirin (sweet Japanese rice wine)

1/4 cup sake

1/4 cup tamari or regular soy sauce

2 tablespoons yellow miso (fermented soy bean paste)

2 tablespoons rice vinegar

1 tablespoon chopped peeled fresh ginger

1 tablespoon brown sugar

6 6-ounce sea bass fillets

1 tablespoon vegetable oil

Steamed white rice

Chopped fresh cilantro

Coconut-Curry Sauce:

1/2 cup mirin*

1/4 cup chopped fresh lemongrass**

1 tablespoon chopped peeled fresh ginger

1/4 cup dry white wine

2 cups whipping cream

3/4 cup canned unsweetened coconut milk*

2 teaspoons Thai green or red curry paste*

*Available at Asian markets and in the Asian foods section of some supermarkets.

**Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets.

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

Directions

Purée first 7 ingredients in blender.

Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.

Preheat oven to 400°F.

Remove fillets from marinade; pat dry with paper towels.

Sprinkle both sides of fillets with salt and pepper.

Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes.

Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes.

Place some steamed rice in center of each of 6 plates. Top with fillets.

Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

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