Poached Wild Striped Bass, Cauliflower Puree Caldin, Curry
- Total Time:
- 50 min
- 30 min
- 20 min
- 6 servings
- 12 cloves garlic, peeled
- 1/2 cup unsweetened coconut flakes
- 2 tablespoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon freshly ground black pepper
- 3 tablespoons canola oil
- 2 white onions, sliced thinly
- 12 cups fish stock
- 1 fresh green chile, mild-to-moderately hot, including seeds
- 6 (6-ounce) wild striped bass fillets, skin on and 1 1/2 to 2- inches thick
- Sea salt
- 2 (12-ounce) cans coconut milk (recommended: Chaokoh brand)
- Cauliflower Puree, recipe follows
- 1 tablespoon canola oil
- 1 teaspoon cumin seeds
- 1 tablespoon chopped shallot
- 1 teaspoon chopped ginger
- 1 teaspoon chopped garlic
- 2 Roma tomatoes, chopped
- 1/2 head cauliflower, cut into florets
- 1/8 teaspoon ground turmeric
- 1 dried red chile, including seeds
- 1/4 cup vegetable stock, more if needed
Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary. Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes. Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes. Add the fish stock and chile and simmer the sauce for 30 minutes.
Preheat the oven to 275 degrees F.
Season the bass fillets with sea salt and let stand for 5 minutes. Bring the fish stock sauce up to a boil and add the coconut milk. Bring up to a boil once again. Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
Heat the oil in a skillet over medium heat. Add the cumin seeds and cook until they're fragrant, about 1 minute. Add the shallots, ginger, and garlic and cook until softened but not browned. Add the tomatoes and saute until soft. Add the cauliflower, turmeric, and chile, and saute until just slightly golden. Add just enough vegetable stock to cover by 1/4-inch. Bring to a simmer and cook until the cauliflower is tender, about 5 minutes. Transfer to a food processor or blender and puree.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy Floyd Cardoz
Recipe courtesy of Anne Burrell