|Curried Sea Bass with Coconut Milk|
Today is one of those days where I'm tackling a huge To Do List. You know the kind... too many entries... certain tasks that get procrastinated and carried over to the next list day after day... like purchasing our Thanksgiving plane tickets, or getting new window treatments for the bedroom.
If truth be told, I'm a To Do List junkie. There I said it!
But they do help me stay organized. It's a way to get all those annoying voices telling me to do things out of my head and down on to a piece of paper, so I focus on my actual life and living in the moment. So they are a blessing, too.
Wow, venting really makes me feel better! Oh, how do I love blogging?
So onto today's recipe for Curried Sea Bass with Coconut Milk. I've made this dish twice in two weeks, which should tell you how much I adore it.
It's a light curry made with coconut oil and coconut milk, fresh ginger, cherry tomatoes, peppers, and cilantro. The local sea bass is very gently poached in the curry, rendering it succulent and flavorful. The flavors taste bright and remarkably fresh. Plus, it's a one pot meal that's a cinch to prepare.
I love serving the curry over a brown basmati rice, but any type of whole grain would be great. As for the fish, I used sea bass in this incarnation, but I've also made it with sole. Almost any white fish would work beautifully.
It's also great -- if not better -- as leftovers the next day.
I'm sure I'll be making this again soon...
Curried Sea Bass with Coconut Milk
Serves 4 people
Cooking time: about 30 minutes
- 1 pound sea bass or other white fish, cut into cubes
- 2 tablespoons coconut oil or grapeseed oil
- 1 onion, peeled and chopped
- 2 bell peppers, seeded and chopped
- 1 cup cherry tomatoes, halved
- 2 garlic cloves, peeled and chopped
- 1 tablespoon fresh ginger, peeled and chopped
- 2 tablespoons curry powder
- 1 cup light coconut milk
- 1 cup vegetable stock
- 2 tablespoons fresh cilantro, chopped
- Heat the coconut oil over medium heat. Add the onions and bell peppers. Saute until beginning to soften.
- Add the tomatoes, garlic, and ginger. Saute until the tomatoes begin to break down.
- Then, stir in the curry powder and cook for another two minutes, or until fragrant.
- Add the coconut milk and stock. Bring to a simmer, cover, and reduce heat. Simmer for about 20 minutes, until the vegetables are tender.
- Add the fish and cilantro. Simmer the fish in the broth for a few minutes, until it's cooked through and flakes apart.
- To serve, ladle the curry over brown basmati rice. Garnish with a little chopped cilantro. Enjoy!
Source for Ingredients