CURRIED SEA BASS
Categories Milk/Cream Bake Sauté Quick & Easy Bass Curry Gourmet
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Put oven rack in middle position and preheat oven to 450°F. Butter a 3-quart shallow baking dish.
- Cook shallot in butter in a small heavy skillet over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Sprinkle with flour and curry powder and cook, stirring, 1 minute. Add cream and bring to a boil, whisking constantly, then remove from heat and whisk in 1/4 teaspoon salt.
- Fold each piece of fish in half, skinned side in, and arrange pieces in 1 layer in baking dish. Sprinkle fish with pepper and remaining 1/2 teaspoon salt. Pour sauce over fish and bake until fish is just cooked through, 10 to 12 minutes.
SEA BASS WITH CURRIED WALNUTS
Provided by Florence Fabricant
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine the walnuts, ginger, coriander, yogurt, curry powder, lime juice and salt and pepper.
- Place the fish in a glass or ceramic dish in a single layer, spread the yogurt mixture over them, cover and refrigerate for two hours.
- Preheat oven to 450 degrees and place oven rack in the highest position.
- Brush a baking dish with the oil. Place the fish with its seasoned yogurt coating in the baking dish, then place in the oven and bake for 10 or 15 minutes, until the fish is cooked through. Serve garnished with coriander and lime wedges.
Nutrition Facts : @context http, Calories 288, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams
SEA BASS CURRY
Take your curry up a level with this Malaysian seabass dish. The sauce features torch ginger flower and Vietnamese mint, which can both be found online
Provided by Izlinda Baharom
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 12
Steps:
- Put all the ingredients for the rempah (curry paste) in a food processor and blend until everything is very finely chopped. Set aside.
- Heat the oil in a medium saucepan. Add the rempah and cook over a low heat until a layer of red oil separates out on top. Add the torch ginger or ginger and Vietnamese mint leaves and stir, then add the fish carcass and cook for 5-8 mins.
- Add the tamarind, sugar, 1 tbsp salt and 300 ml water and cook for 5 mins. Turn off the heat, take out the fish carcass and add the tomatoes.
- Put the sea bass in a baking dish and pour over a little of the sauce. Put the dish in a roasting tin. Pour a little boiling water into the tin, then cover and steam the fish for 10 mins or until just cooked. Lift out the fish and discard the cooking liquid. Serve with the remaining sauce poured over and scattered with some more Vietnamese mint leaves.
Nutrition Facts : Calories 735 calories, Fat 59 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 14 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 6.5 milligram of sodium
BAKED SEA BASS WITH WALNUT-BREADCRUMB CRUST AND LEMON-DILL SAUCE
Categories Food Processor Fish Mustard Nut Broil Horseradish Parmesan Walnut Bass Winter Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter 13 x 9 x 2- inch baking pan. Arrange fillets in prepared pan. Sprinkle with salt and pepper. Mix breadcrumbs and walnuts in processor. Using on/off turns, process until nuts are finely chopped. Transfer to bowl. Mix in butter, horseradish and mustard. Stir in cheese and parsley. Gently press crumb mixture onto fillets. Drizzle 1 teaspoon olive oil over each. Bake until fillets are cooked through, about 15 minutes.
- Preheat broiler. Broil fish until crust is golden, watching closely to avoid burning, about 2 minutes. Transfer to plates. Serve fish with Lemon-Dill Sauce.
SEA BASS WITH COCONUT-CURRY SAUCE
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.
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