Sea Bass with coconut curry sauce

Andrea Kroninger


My honey has caught three huge sea bass this summer-and although it is a delicious fish, I've been trying new recipes to mix it up a bit. This one was fantastic

pinch tips: How to Perfectly Cook Fish in a Pan





10 Min


50 Min


2 Tbsp
vegetable oil
1 medium
onion, sliced
4-5 clove
garlic, minced
1 Tbsp
fresh ginger, grated
2 Tbsp
curry powder
2 can(s)
unsweetened coconut milk
2 medium
carrots, cut in matchsticks
1 c
chicken stock or broth
6 oz sea bass filets
1 Tbsp
! Tbsp
olive oil
green onions, sliced

Directions Step-By-Step

Heat 2T oil in heavy medium saucepan over medium heat. Add onion, garlic, gnger 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 medium sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Dry your fish filets, then salt and pepper to taste. Heat olive oil and butter in a cast iron pan to high heat. Place Sea Bass in pan to sear until cooked 2/3 of the way through on one side. Flip to other side to complete cooking.
Put a small amount of coconut sauce on plate. Place fish on sauce-add additional sauce as desired. Sprinkle with green onions

I serve this with steamed Jasmine rice

About this Recipe

Course/Dish: Fish