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Thai Light Sea Bass With Curry & Ginger

Thai Light Sea Bass With Curry & Ginger recipe image
This Thai main features Skim milk, Minced ginger root, Thai Red Curry Base, Turmeric, Garlic -- finely chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Beginner
Servings: 330
Calories: 725.4
Dietary: Gluten-free
Description
This Thai main features Skim milk, Minced ginger root, Thai Red Curry Base, Turmeric, Garlic -- finely chopped. It delivers aromatic, well-seasoned taste, smooth, comforting richness. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 2 cups Skim milk
  • 3 tablespoons Minced ginger root
  • 1 tablespoons Thai Red Curry Base
  • 1 tablespoons Turmeric
  • 2 teaspoons Garlic -- finely chopped
  • 2 teaspoons Fish sauce (nam pla)
  • 1 1/2 teaspoons Imitation coconut extract
  • 6 Oz sea bass fillets
  • 1/2 cups Bottled clam juice
  • 1 tablespoons Arrowroot
  • 1 tablespoons Sugar
  • 3 cups Cooked jasmine rice or other
Directions
  1. 1
    White rice Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occassionally. Remove fish from curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk slurry into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce. Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional). Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per
  2. 2
    Chopped fresh basil

Nutrition Facts

Servings 330

Amount Per Serving
Calories 725.4kcal
% Daily Value *
Total Fat 16.3g26%
Saturated Fat 2.7g14%
Cholesterol 7.8mg3%
Sodium 15407.2mg642%
Total Carbohydrate 113.7g38%
Dietary Fiber 9.2g37%
Sugars 21.4g
Protein 21.0g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: amp, arrowroot, base, bass, boiling, bottled, chopped, clam, coconut, cooked, curry, extract, fillets, finely, fish, garlic, ginger, imitation, indian, jasmine
Read it online: https://www.chefs-mate.com/recipe/thai-light-sea-bass-with-curry-ginger/