Recipe courtesy of Elements
Episode: Santa Barbara
Save Recipe Print
Total:
40 min
Prep:
25 min
Cook:
15 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Thai Green Curry Sauce:
Gingered Basmati rice:
Stir-Fried Vegetables:
Chili Oil:

Directions

Lemongrass-Panko Crust:

2 cups panko

3 kaffir lime leaves

2 tablespoons dried lemongrass

Chili Oil:

Preheat oven to 350 degrees F.

For the Green Curry Sauce:

Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot. Reduce by 1/3 over medium heat. Add brown sugar and lime juice. Strain through chinois.

For the Gingered Basmati Rice:

Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot. Add basmati rice and toast. Add water and turmeric, and bring to a boil then cover. Finish in the preheated oven for 15 to 20 minutes.

For the Stir-Fried Vegetables:

Heat saute pan on medium-high heat. Saute vegetables in oil or butter until al dente.

For the Lemongrass-Panko Crust:

Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform. Sift through china cap to remove any large chunks.

For the Chili Oil:

Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes. Add grapeseed oil, remove from heat and let steep for about 5 minutes. Strain through coffee filter.

For the Sea Bass:

Preheat oven to 400 degrees F.

Heat a cast iron skillet on med to medium-low. Crust 1 side of the sea bass with the panko mixture. Season the other side of the fish with salt and pepper. Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes. Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).

Serve the fish with the sauce alongside the rice and vegetables.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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