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Sea Bass with Red Thai Curry Broth


  • 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.

Recipe Notes

Bogle was pleased to be featured at an amazing winemaker dinner at Varanese in Louisville, Kentucky earlier this summer. This dish is adapted from the Chardonnay pairing, which was the highlight of the night! The slight heat is a perfect balance for the fresh flavors of the white wine. (Serves 4)

Suggested Wine Pairing

Scoop a cup of brown rice in the bottom of a bowl. Place a piece of fish alongside the rice and ladle a generous amount of coconut broth over the top. Squeeze a bit of lime and top with a cilantro sprig. Enjoy with a glass of Bogle Chardonnay…

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