PAN-SEARED STRIPED BASS WITH THAI RED CURRY SAUCE AND SPICY EGGPLANT
Steps:
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.
SEA BASS CURRY
Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online
Provided by Izlinda Baharom
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
- Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
- Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
- Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.
Nutrition Facts : Calories 735 calories, Fat 59 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 6.5 milligram of sodium
SEA BASS WITH COCONUT-CURRY SAUCE
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
- Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.
CURRIED WALNUTS
Make and share this Curried Walnuts recipe from Food.com.
Provided by Chef MB
Categories < 4 Hours
Time 2h5m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in the slow cooker and stir to thoroughly.
- combine.
- Cook covered on high heat for 2 hours, stirring 2 or 3 times during cooking.
- Cool and store in an airtight container for up to 3.
- weeks.
Nutrition Facts : Calories 441.4, Fat 44.1, SaturatedFat 7.3, Cholesterol 15.2, Sodium 84.5, Carbohydrate 9.8, Fiber 4.4, Sugar 2, Protein 9.2
SEA BASS WITH CURRIED WALNUTS
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the walnuts, ginger, coriander, yogurt, curry powder, lime juice and salt and pepper.
- Place the fish in a glass or ceramic dish in a single layer, spread the yogurt mixture over them, cover and refrigerate for two hours.
- Preheat oven to 450 degrees and place oven rack in the highest position.
- Brush a baking dish with the oil. Place the fish with its seasoned yogurt coating in the baking dish, then place in the oven and bake for 10 or 15 minutes, until the fish is cooked through. Serve garnished with coriander and lime wedges.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams
More about "sea bass with curried walnuts food"
SEA BASS FILLETS WITH LEMON-HAZELNUT BROWN BUTTER RECIPE
From foodandwine.com
5/5 Total Time 30 mins
- Preheat the oven to 350°. On a baking sheet, toast the hazelnuts for 8 minutes, until fragrant. Using a clean kitchen towel, rub the skins off the nuts. Coarsely chop the hazelnuts.
- Meanwhile, in a large bowl, mix the bread crumbs with the parsley, 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper.
- In a skillet, cook 4 tablespoons of the butter over moderate heat until browned, about 4 minutes. Add the chopped nuts and fresh lemon juice. Season with salt and pepper.
- In a large skillet, melt the remaining 2 tablespoons of the butter in the olive oil over moderate heat. Season the sea bass fillets with salt and pepper, then dredge them in flour, dip in the beaten eggs and coat with the parsley and bread crumb mixture. When the butter starts to brown slightly, add the fillets to the skillet and cook until browned on the bottom, about 3 minutes. Flip the fillets and cook until just white throughout, 2 to 3 minutes longer. Transfer the fish to plates, spoon the browned butter alongside and serve.
HOW TO MAKE MY SEA BASS CURRY! - YOUTUBE
From youtube.com
SEABASS WITH WALNUT PUREE & PEA SPROUT SALAD
From walnuts.org
10 BEST SEA BASS CURRY RECIPES | YUMMLY
From yummly.com
A GUIDE TO BUYING AND COOKING SEA BASS - FOOD NETWORK
CURRIED SEABASS - PINCH OF NOM
From pinchofnom.com
SEA BASS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THAI RED CURRY SEA BASS AND GRIDDLED VEGETABLES RECIPE - BBC FOOD
From bbc.co.uk
ONE-POT SEA BASS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SEA BASS WITH WALNUT, MINT AND FETA PESTO RECIPE - BBC FOOD
From bbc.co.uk
OUR BEST SEA BASS RECIPES
From allrecipes.com
SEA BASS WITH CURRIED WALNUTS RECIPE - NYT COOKING
From cooking.nytimes.cf
SEARED SEA BASS WITH SPICED COCONUT LENTILS | WAITROSE
From waitrose.com
CURRIED CRISPY SEABASS AND CAULIFLOWER RECIPE - BBC FOOD
From bbc.co.uk
SEA BASS WITH CURRIED WALNUTS - DINING AND COOKING
From diningandcooking.com
EASY SEA BASS RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
WALNUT-STUFFED BLACK SEA BASS - EATINGWELL
From eatingwell.com
WHAT TO SERVE WITH SEA BASS - FOODS GUY
From foodsguy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love