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Sea Bass with Red Thai Curry Broth

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Ingredients

  • 2 T. olive oil
  • 4 6 oz. sea bass fillets, 1 ½” thick
  • 2 T. butter
  • 2 shallots, thinly sliced
  • 4 garlic cloves, minced
  • 1 lemongrass stalk, sliced in 3 largish pieces
  • 1 inch piece of ginger, peeled and grated
  • 3 kaffir lime leaves
  • 2 T. red curry paste (or more to up the spice!)
  • 3 cups chicken stock
  • 1 cup white wine, such as Bogle Chardonnay or Sauvignon Blanc
  • 1 can coconut milk, full fat
  • ¼ cup fresh cilantro, roughly chopped
  • 2 T. fresh lime juice
  • 4 cups brown rice, cooked
  • Salt & pepper, to taste

Cooking Instructions

  • Preheat oven to 400 degrees.
  • In a large ovensafe skillet, add the olive oil. Place over high heat until oil is just smoking.
  • Season the sea bass with salt and pepper on both sides. Add it to the skillet (skin side down) and sear until the bottom is crusted golden brown, about 3 minutes. Turn and sear the other side for 30 seconds.
  • Remove from the heat and place the skillet in the oven and roast the fish until a thermometer reads 145 degrees, about 6-8 minutes. Remove from oven and allow to rest.
  • While the fish cooks, make the broth. Heat the butter in a medium sauce pan over medium heat. Add the shallots, garlic, lemongrass, ginger, lime leaves and red curry paste and sauté until tender, about 6 minutes.
  • Add the chicken broth and wine and bring to a boil. Lower heat and simmer for 15 minutes.
  • Add the coconut milk and the cilantro and simmer another 5 minutes. Season to taste with salt and pepper.
  • Remove the three pieces of lemongrass and stir in the lime juice.

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