Sake Kasu Marinated Sea Bass With Coconut Green Curry Sauce Recipes

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SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Categories     Fish     Ginger     Bake     Marinate     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 12



Sake-Marinated Sea Bass with Coconut-Curry Sauce image

Steps:

  • Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
  • Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

(sweet Japanese rice wine)
1/4 cup sake
1/4 cup tamari or regular soy sauce
2 tablespoons yellow miso (fermented soy bean paste)
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon brown sugar
6 6-ounce sea bass fillets
1 tablespoon vegetable oil
Steamed white rice
Coconut-Curry Sauce
Chopped fresh cilantro

SAKE KASU-MARINATED SEA BASS WITH COCONUT GREEN CURRY SAUCE

Categories     Wine     Blender     Fish     Ginger     Roast     Vinegar     Bass     Healthy     Gourmet

Yield Serves 6

Number Of Ingredients 12



Sake Kasu-Marinated Sea Bass with Coconut Green Curry Sauce image

Steps:

  • Make marinade:
  • Peel and chop gingerroot. In a blender combine gingerroot with remaining marinade ingredients and blend until smooth.
  • Arrange sea bass in a 2-inch-deep dish just large enough to hold fish in one layer and pour marinade over it, turning fish to coat well. Marinate fish, covered and chilled, at least 2 hours and up to 2 days.
  • Preheat oven to 400°F. and wrap handle of a 12-inch non-stick skillet with a triple-layer of foil, shiny side out, if handle is not ovenproof. Remove fish from marinade, letting excess marinade drip off, and put on a plate. Discard excess marinade. In non-stick skillet heat oil over moderately high heat until hot but not smoking and sear fish on 1 side only until golden brown, about 3 minutes. With tongs turn fish over and transfer skillet to middle of oven. Roast fish until just cooked through, 6 to 8 minutes. Serve sea bass with curry sauce.

For marinade
a 1-inch piece fresh gingerroot
1 cup mirin*
1/2 cup sake kasu* (fermented lees of Japanese rice wine)
1/2 cup tamari* or soy sauce
1/4 cup white miso*
1/4 cup rice vinegar (not seasoned)
2 tablespoons packed brown sugar
six 6- to 7-ounce skinless pieces Chilean sea bass fillet (each about 1 1/2 inches thick)
1 tablespoon vegetable oil
Accompaniment: Coconut Green Curry Sauce
*available at Japanese markets and by mail order from Uwajimaya,tel. (800) 889-1928

COCONUT GREEN CURRY SAUCE

Categories     Dairy     Ginger     Coconut     Lemongrass     Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 8



Coconut Green Curry Sauce image

Steps:

  • Peel gingerroot and finely chop. Discard outer leaf from lemongrass and trim root end. Thinly slice lower 8 inches of stalk and in a 2- to 3-quart saucepan combine with gingerroot and mirin. Boil mixture until mirin is reduced to about 3 tablespoons. Add white wine and boil until liquid is reduced to about 1/4 cup. Add coconut milk and cream and boil, stirring occasionally, until thickened slightly. Pour sauce through a fine sieve into a bowl and stir in curry paste. Season sauce with salt and pepper. Sauce may be made 2 days ahead and chilled, covered. Reheat sauce before serving.

a 1-inch piece fresh gingerroot
1 stalk fresh lemongrass*
1/2 cup mirin*
1/4 cup dry white wine
3/4 cup well-stirred canned unsweetened coconut milk*
2 cups heavy cream
2 teaspoons Thai green curry paste*
*available at Asian markets and some specialty foods shops and by mail order from Uwajimaya,tel. (800) 889-1928.

SEA BASS WITH COCONUT-CURRY SAUCE

Categories     Fish     Broil     Sauté     Coconut     Bass     Curry     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9



Sea Bass with Coconut-Curry Sauce image

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.

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

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