Yield: 6 servings
| Measure | Ingredient |
|---|---|
| === CRUSTED SEA BASS === | |
| 2 ounces | Macadamia nuts |
| ½ cup | Flour; plus extra |
| 1 | Egg or 2 egg whites |
| 6 | Chilean sea bass fillets -; (1/4 lb ea) |
| Sea salt | |
| Pepper | |
| === RED CURRY SAUCE === | |
| 1 tablespoon | Olive oil |
| 1 large | Onion; chopped |
| 1 tablespoon | Thai red curry paste; or more to taste |
| 2 cups | Chicken broth |
| ½ cup | Canned coconut milk |
| Juice of 1 lime | |
| 3 | Garlic cloves; minced |
| 1 teaspoon | Minced ginger root |
| 1 | Tomato; chopped |
| ¼ cup | Chopped cilantro |
| 1 teaspoon | Fish sauce |
| 1 teaspoon | Sugar |
| Sea salt | |
| === ASSEMBLY === | |
| ¼ cup | Olive oil |
| ¼ cup | Creme fraiche |
CRUSTED SEA BASS: Grind nuts with ½ cup flour in food processor. Beat egg or whites in bowl. Season fish with sea salt and pepper to taste. Coat lightly with flour, then dip into egg, then into nut mixture, coating all sides. Chill 1 hour. RED CURRY SAUCE: Heat 1 tablespoon olive oil in saucepan. Add onion and saute until golden brown. Add curry paste and stir 1 minute. Add broth and coconut milk. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar and simmer until lightly thickened, about 20 minutes. Strain and season to taste with sea salt. ASSEMBLY: Heat ¼ cup olive oil in skillet. Add fish and cook until golden brown and crusty on all sides, about 12 minutes. Place some of warm sauce on each individual plate. Place 1 piece fish on top. Dot with creme fraiche. Accompany with Stuffed Eggplant (see recipe). Yields 6 servings.
Each serving, without Stuffed Eggplant: 427 calories; 534 mg sodium; 86 mg cholesterol; 29 grams fat; 20 grams carbohydrates; 23 grams protein; 1.36 grams fiber
Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Converted by MM_Buster v2.0l.