Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Skim milk

  2. 3 tablespoons 45ml Minced ginger root

  3. 1 tablespoon 15ml Thai red curry base

  4. 1 tablespoon 15ml Turmeric

  5. 2 teaspoons 10ml Garlic - finely chopped

  6. 2 teaspoons 10ml Fish sauce (nam pla)

  7. 1 1/2 teaspoons 7 1/2ml Imitation coconut extract

  8. 6 Sea bass fillets

  9. 1/2 cup 118ml Bottled clam juice

  10. 1 tablespoon 15ml Arrowroot

  11. 3 tablespoons 45ml Chopped fresh basil

  12. 1 tablespoon 15ml Sugar

  13. 3 cups 480g / 16oz Cooked jasmine rice or other

  14. 1 White rice

Instructions Jump to Ingredients ↑

  1. Combine first 7 ingredients in glass baking dish.

  2. Add fish. Refrigerate 2 hours, turning occasionally. Remove fish from curry mixture.

  3. 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.

  4. 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.

  5. 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.

  6. Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional).


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