Sake-Marinated Sea Bass with Coconut-Curry Sauce Recipe

Ingredients

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• 1/2 cup mirin (sweet Japanese rice wine) shopping list
• 1/4 cup sake shopping list
• 1/4 cup tamari or regular soy sauce shopping list
• 2 tablespoons yellow miso (fermented soy bean paste) shopping list
• 2 tablespoons rice vinegar shopping list
• 1 tablespoon chopped peeled fresh ginger shopping list
• 1 tablespoon brown sugar shopping list
• 6 6-ounce sea bass fillets shopping list
• 1 tablespoon vegetable oil shopping list
• Steamed white rice shopping list
• Chopped fresh cilantro shopping list
• coconut-Curry Sauce: shopping list
• 1/2 cup mirin* shopping list
• 1/4 cup chopped fresh lemongrass** shopping list
• 1 tablespoon chopped peeled fresh ginger shopping list
• 1/4 cup dry white wine shopping list
• 2 cups whipping cream shopping list
• 3/4 cup canned unsweetened coconut milk* shopping list
• 2 teaspoons Thai green or red curry paste* shopping list
• *Available at Asian markets and in the Asian foods section of some supermarkets. shopping list
• **fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets. shopping list
• 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.) shopping list