Thai Spiced Sea Bass
Serves 4
Time 15 min
You can vary the heat in this quick, colorful, spicy dish with the amount of green curry paste you use. The lemongrass adds enticing bright flavor. Serve with steamed jasmine rice.
Special Diets:
Ingredients
- 1/2 cup canned coconut milk
- 1 tablespoon green curry paste
- 3 tablespoons canola oil
- 1 1/2 pound sea bass fillet, cut into 8 pieces
- 1 red or green bell pepper, seeded and thinly sliced
- 3 tablespoons fish sauce
- 1 stalk lemongrass, cut into 1-inch pieces
- 1/2 cup fresh basil
Method
Combine coconut milk with green curry paste and set aside.
Add sea bass and cook for 2 to 3 minutes per side.
Add coconut milk mixture, fish sauce, lemongrass and basil and cover.
Simmer for 3 to 4 minutes, then discard lemongrass. Ladle into bowls and serve.
Nutritional Info:
Per serving: 330 calories (170 from fat), 19g total fat, 6g saturated fat, 70mg cholesterol, 1150mg sodium, 5g carbohydrates (1g dietary fiber, 2g sugar), 32g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1/2 cup canned coconut milk
- 1 tablespoon green curry paste
- 3 tablespoons canola oil
- 1 1/2 pound sea bass fillet, cut into 8 pieces
- 1 red or green bell pepper, seeded and thinly sliced
- 3 tablespoons fish sauce
- 1 stalk lemongrass, cut into 1-inch pieces
- 1/2 cup fresh basil