Bass With Herbed Rice And Coconut Vegetable Chowder Food

BASS WITH HERBED RICE AND COCONUT-VEGETABLE CHOWDER

Bass with Herbed Rice and Coconut-Vegetable Chowder image

Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.

Categories Fish Herb Potato Rice Low Fat High Fiber Dinner Sweet Potato/Yam Breadcrumbs Bon Appétit Pescatarian

Yield Makes 6 servings

Number Of Ingredients 30

Ingredients

Chowder:
1 tablespoon vegetable oil
3/4 cup chopped onion
3 makrut lime leaves
3 large fresh basil leaves
1 tablespoon minced peeled fresh ginger
1 tablespoon chopped jalapeño chile with seeds
1 garlic clove, crushed
3 cups canned unsweetened coconut milk
2 cups vegetable broth
1 15.2-ounce bottle fresh carrot juice
1/4 cup finely chopped palm sugar
or (packed) dark brown sugar
2 tablespoons fish sauce
2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound)
2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
2 cups stringless sugar snap peas, cut into 1/2-inch pieces
1 red bell pepper, cut into 1/2-inch cubes
1 large carrot, peeled, cut into matchstick-size strips
Fish:
1 cup all purpose flour
1/2 cup water
1 large egg
2 cups panko (Japanese breadcrumbs)
6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets
Vegetable oil (for frying)
Herbed Rice, warm
Fresh basil sprigs and/or arugula (for garnish)
Lime wedges
Ingredient info: Makrut lime leaves are leaves of the makrut lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Steps:

For chowder:
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 solids in strainer. If necessary, simmer broth until reduced to 4 cups.
Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.
Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.
For fish:
Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.
Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.

HERBED BASMATI RICE

Herbed Basmati Rice image

Provided by Ina Garten

Categories side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup uncooked long-grain (white) basmati rice (recommended: Texmati)
1 3/4 cups water
3/4 teaspoon kosher salt
1 tablespoon unsalted butter
2 tablespoons minced fresh curly parsley leaves
1 tablespoon minced fresh dill leaves
1 tablespoon minced fresh scallions, white and green parts
Pinch freshly ground black pepper

Steps:

Combine the rice, 1 3/4 cups water, the salt, and butter in a small heavy-bottomed saucepan. Bring to a boil over high heat; reduce the heat to low, stir once, and simmer, covered tightly, for 15 minutes. (I need to pull the pot half off the burner to keep it from boiling over.) Turn off the heat and allow the rice to sit covered for 5 minutes. Add the parsley, dill, scallions, and pepper. Fluff with a fork, and serve warm.

SEA BASS CHOWDER

Sea Bass Chowder image

You can substitute other ocean fish, such as red snapper, sole, cod or haddock. Back in the old days, the recipe called for 1 Tbsp salt, but I've reduced it to 1 tsp here and would use even less if making it just for myself. Some may like this better without the cloves; in that case, omit the cloves.

Provided by echo echo

Categories Chowders

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

2 lbs fresh sea bass fillets, wiped with paper towel and cut in 1-inch pieces
1/3 cup butter or 1/3 cup margarine
1/3 cup flour
1 1/2 cups chopped yellow onions
2 garlic cloves, minced
2/3 cup chopped green pepper
1 potato
12 whole cloves
1 1/2 cups peeled and diced raw potatoes
2 cups tomato puree
1 tablespoon Worcestershire sauce
hot pepper sauce
1 tablespoon paprika
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf, crumbled
1 lemon, sliced

Steps:

Heat 1 Tbsp bacon drippings in large heavy pot; add onions, garlic and green pepper and sauté over high heat 4 minutes.
Add rest of drippings and flour and cook over medium low heat, stirring, until flour mixture is golden and a bit thickened.
Stud chunk of potato with whole cloves and add to soup along with next 8 ingredients (diced potatoes through bay leaf) plus 6 cups water; cover and simmer for 30 minutes.
Add fish, cover and let simmer 8 more minutes; remove and discard the potato chunk with the whole cloves stuck in it.
Pour chowder into 4 soup bowls, top with lemon slices and serve hot.

Nutrition Facts : Calories 608.6, Fat 23.8, SaturatedFat 8.4, Cholesterol 109.5, Sodium 865.4, Carbohydrate 52.6, Fiber 9.7, Sugar 11.2, Protein 49

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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 solids in strainer. If necessary, simmer broth until reduced to 4 cups.
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