This vibrant fish curry combines the bright, citrusy notes of lemongrass with the earthy warmth of turmeric and cumin. The delicate sea bass fillets are gently poached in a fragrant blend of coconut milk and clam juice, resulting in a tender, flaky texture that absorbs the complex spice profile. Fresh cilantro and a hint of heat from crushed red pepper add freshness and depth. It is an elegant yet simple dish perfect for a weeknight dinner or a light weekend meal. Serve over steamed rice to soak up the delicious, aromatic sauce.
Fish Curry
Description
This vibrant fish curry combines the bright, citrusy notes of lemongrass with the earthy warmth of turmeric and cumin. The delicate sea bass fillets are gently poached in a fragrant blend of coconut milk and clam juice, resulting in a tender, flaky texture that absorbs the complex spice profile. Fresh cilantro and a hint of heat from crushed red pepper add freshness and depth. It is an elegant yet simple dish perfect for a weeknight dinner or a light weekend meal. Serve over steamed rice to soak up the delicious, aromatic sauce.Ingredients
Directions
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Blend onion, cilantro stems, lemongrass, turmeric, ginger, cumin, garlic, and crushed red pepper in a food processor to form a dry paste, stopping frequently to scrape down the sides.
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Heat vegetable oil in a medium nonstick skillet over medium-high heat.
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Add 2 rounded tablespoons of the spice paste to the skillet and stir for 1 minute until fragrant.
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Add the sea bass pieces and cook for 2 minutes, turning occasionally with tongs.
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Pour in the coconut milk and clam juice.
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Simmer the curry until the fish is cooked through, turning occasionally, for about 6 minutes.
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Carefully transfer the fish pieces to a plate and set aside.
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Boil the remaining liquid in the skillet until it reduces to a thick sauce, about 8 minutes.
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Season the sauce with salt to taste.
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Return the fish to the skillet and heat through gently.
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Sprinkle with minced fresh cilantro and serve immediately over rice.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 10.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.0mg1%
- Total Carbohydrate 2.5g1%
- Dietary Fiber 0.6g3%
- Sugars 1.0g
- Protein 0.3g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The spice paste can be prepared up to 3 days in advance. Cover and refrigerate until ready to use.
Use firm white fish such as snapper, cod, or halibut if sea bass is unavailable.
For a vegan version, omit the clam juice and substitute with vegetable broth or additional coconut water.
