Thai Light Sea Bass With Curry & Ginger Recipe

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Thai Light Sea Bass With Curry & Ginger Ingredients

2 cup skim milk
3 tbsp minced ginger root
1 tbsp thai red curry base
1 tbsp turmeric
2 tsp garlic -- finely chopped
2 tsp fish sauce (nam pla)
1 1/2 tsp imitation coconut extract
6 5-oz sea bass fillets
1/2 cup bottled clam juice
1 tbsp arrowroot
3 tbsp chopped fresh basil
1 tbsp sugar
3 cup cooked jasmine rice or other
1 white rice

A Recipe for
Thai Light Sea Bass With Curry & Ginger

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This Thai Light Sea Bass With Curry & Ginger recipe is one of many in our Asian Category.

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This Recipe for Thai Light Sea Bass With Curry & Ginger is one of thousands in the Recipes-to-go Asian Cookbook.

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This is a recipe for Thai Light Sea Bass With Curry & Ginger from the recipe cookbook of Recipes-to-go (Asian)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Thai Light Sea Bass With Curry & Ginger

We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs.
J.B. Priestly

Thai Light Sea Bass With Curry & Ginger Directions

Combine first 7 ingredients in glass baking dish. Add fish.
Refrigerate 2 hours, turning occassionally. Remove fish from curry
mixture. Transfer curry mixture to heavy large skillet and bring to
simmer over high heat. Sprinkle fish with salt and pepper; add fish
to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn
fish, cover and simmer until opaque in center, about 2 minutes
longer. Using spatula, transfer fish to plate. Tent with foil to keep
warm. Whisk clam juice and arrowroot in small bowl to dissolve
arrowroot. Whisk slurry into curry mixture. Boil until slightly
thickened, whisking often, about 6 minutes. Stir in basil and sugar.
Season with salt (sparingly). Pour any accumulated juices from fish
into curry sauce. Place RICE on plates; top with fish. Spoon sauce
over fish. Garnish with chopped fresh mint (optional).

Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per
Serving: 330 cals (total fat 3 g)

Recipe By : Bon Appetit (August 1996)

Serves: 6

Thai Light Sea Bass With Curry & Ginger Recipe brought to you by Recipes To-Go

Thai Light Sea Bass With Curry & Ginger Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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