We've been around for over 50 years.
How about you?

By clicking Enter Here you affirm that you are of legal drinking age and that you agree to allow us to use cookies and collect information about you as described in our privacy policy.

Enter Here

Sea Bass with Red Thai Curry Broth

Try with Pinot Grigio! Shop Now


  • 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.