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    • Sea Bass with Coconut-Curry Sauce

    Sea Bass with Coconut-Curry Sauce

    Mark Sharron
    Medium difficulty
    45 minutes
    01-Feb

    Sea Bass with Coconut-Curry Sauce is a delicious and flavorful dish that is sure to please. This dish is made with fresh sea bass fillets that are cooked in a rich and flavorful coconut curry sauce. The combination of spices and flavours creates an unforgettable meal that is sure to become a favourite. The dish is easy to prepare and can be served as a main course or as a side dish. With its unique flavour profile, this dish is sure to be a hit with family and friends alike.

     

     

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    Ingredients

    • 2 sea bass fillets
    • 2 tablespoons coconut oil
    • 1/2 cup diced onion
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon curry powder
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground black pepper
    • 1/4 teaspoon cayenne pepper
    • 1/2 cup coconut milk
    • 1/4 cup vegetable broth
    • 2 tablespoons freshly squeezed lime juice
    • 2 tablespoons chopped fresh cilantro
    • Salt, to taste

    Method

    • Step-by-Step Method for Sea Bass with Coconut-Curry Sauce
    • Pat sea bass fillets dry and season lightly with salt and black pepper on both sides
    • Heat 1 tablespoon coconut oil in a nonstick pan over medium-high heat
    • Place fillets skin-side down in the hot pan; sear for 2-3 minutes until golden and crisp
    • Flip the fillets gently and cook another 2-3 minutes until just cooked through; remove and set aside
    • In a separate saucepan, heat remaining coconut oil over medium heat
    • Add diced onion; sauté for 2 minutes until translucent
    • Add minced garlic and minced ginger; cook for 1 minute until fragrant
    • Stir in ground coriander, cumin, turmeric, curry powder, cardamom, cinnamon, black pepper, and cayenne; toast spices for 1 minute, stirring constantly
    • Pour in coconut milk and vegetable broth; stir to combine and bring to a gentle simmer
    • Simmer sauce for 4-5 minutes to allow flavors to meld and sauce to thicken slightly
    • Stir in freshly squeezed lime juice and adjust salt to taste
    • Return cooked sea bass fillets to pan with sauce; gently spoon sauce over fillets to warm through for 1 minute
    • Remove from heat
    • Plate sea bass fillets and spoon coconut-curry sauce generously over or around the fish
    • Garnish each serving with chopped fresh cilantro
    • Serve immediately, with extra lime wedges on the side if desired