Sea Bass with Coconut Curry

Sea Bass with Coconut Curry

Grilled Sea Bass with Coconut Curry

Nothing compares to the vivid fflavors of homemade curry paste. It couldn’t be simpler to make, and this recipe will leave you with spare paste to freeze for next time. The creamy coconut curry is the perfect base for any white fish (you could substitute pollock or cod) but sea bass is particularly well suited to the aromatic broth, topped off with delightfully crispy fried onions and a fistful of fresh cilantro.

 

 

 Cinder Grill Sea Bass Sous Vide Recipe

Cinder Grill Sea Bass Recipe Sous Vide

SERVES 4-6

Ingredients

FOR THE CURRY PASTE

  • 2 tbsp mild curry powder
  • 1&1/2 tbsp turmeric
  • 1&1/2 tbsp ground coriander
  • 8 cloves garlic
  • 2 tbsp fresh cilantro
  • 2 medium shallots
  • 1 to 4 small Thai chillies (to taste) 
  • 1 3-inch piece ginger, peeled
  • 2 tbsp sliced lemongrass

FOR THE CURRY

  • 2 lbs sea bass (~1 inch thick)
  • 1 large carrot, thinly sliced
  • 1 medium onion, thinly sliced
  • 1 can coconut milk
  • 2 cups vegetable broth
  • 3/4 cup frozen peas
  • 1/2 cup flour
  • 1/2 lime, zested and juiced
  • Canola oil for frying
  • Salt
  • Fresh cilantro leaves to garnish

    METHOD

    1. Cut the fish into equal portions and season with salt. Set your cinder device to the desired temperature (132°F is recommended for tender and flaky fish) and add the bass to the grill.

    2. While the fish is cooking begin the curry. Add all of the ingredients for the paste to the bowl of a food processor and blend until smooth (you may need to add a splash of water here to help loosen the paste).

    3. Scoop the thick coconut cream from the top of the can and add to a pan over a medium heat. Once the cream is warm and melted, stir in a third of a cup of the curry paste (you can store the rest in the freezer for your next curry). Once the paste has dissolved in the coconut cream add the potatoes, carrot, peas, vegetable broth, lime juice and remaining coconut milk and simmer until the vegetables are tender.

    4. Meanwhile dredge the onion in flour and fill a heavy bottomed pan with half an inch of canola oil. Heat the oil over a high heat: you’ll know it’s hot enough when you can drop in a small piece of onion and it immediately sizzles and floats to the top. Fry the onion in batches until golden brown, removing with a slotted spoon. Set the fried onions aside on a paper towel-lined plate and sprinkle with salt.

    5. Once the fish has come up to temperature, remove it from the grill and set your device to sear mode. Brush the bottom plate with oil and return the fish to the grill skin-side-down, leaving the lid open. Sear until the skin is brown and crispy.

    6. To assemble the dish, spoon the curry onto a large platter or individual plates. Add the bass skin-side-up and top with fried onions, lime zest, and fresh cilantro.

      Note: Your Cinder keeps food warm but don't leave the fish for more than two hours at its target temperature.

      Never Overcook Again

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