Pan-Seared Striped Bass with Thai Red Curry Sauce and Spicy Eggplant
- Level: Easy
- Yield: 2 servings
- Total: 1 hr 10 min
- Active: 40 min
Ingredients
Spicy Eggplant:
4 tablespoons vegetable oil
1/2 medium red onion, sliced
3 medium Japanese eggplants, medium dice
2 cloves garlic, chopped
1-inch piece ginger, peeled and grated
1 bird's eye chile, cut in half and seeds removed
1/2 teaspoon kosher salt
1/2 cup chicken stock
2 tablespoons fish sauce
1 teaspoon chili paste
2 tablespoons finely chopped fresh cilantro
2 tablespoons thinly sliced fresh Thai basil (chiffonade)
Fish:
Vegetable oil, for the pan
Two 5- to 6-ounce skin-on striped bass fillets
Kosher salt
Red Curry Sauce:
3 scallions, cut on the bias (whites and greens separated)
2 cloves garlic, chopped
1-inch piece ginger, peeled and grated
1 cup coconut milk
1/2 cup chicken stock
3 tablespoons palm sugar
2 tablespoons fish sauce
1 tablespoon red curry paste
4 kaffir lime leaves
1 lime, zested and juiced
Serving:
2 tablespoons chopped peanuts
1 teaspoon finely chopped fresh cilantro
1 teaspoon thinly sliced fresh Thai basil (chiffonade)
Directions
- Preheat the oven to 375 degrees F.
- For the spicy eggplant: Add 2 tablespoons of the oil to a medium saute pan over high heat. Add the red onion and sweat, stirring frequently, for about 2 minutes. Add the remaining 2 tablespoons oil, eggplant, garlic, ginger, bird's eye chile and salt. Cook, stirring frequently, until the eggplant is browned, about 5 minutes. Stir in the chicken stock, fish sauce and chili paste. Reduce the heat to medium and cook for about 15 minutes. Stir in the cilantro and Thai basil before serving.
- For the fish: Add 2 tablespoons of oil to a medium saute pan over high heat. Season the fish generously on both sides with salt and lay it skin-side down in the hot pan. Sear until the skin is crispy, about 2 minutes. Flip the fish and cook for about 1 minute. Adjust the heat as needed. Transfer the fish to a baking sheet skin-side up. Bake until done, about 5 minutes.
- For the red curry sauce: Pour out excess oil from the pan used to cook the fish. Over medium heat, add the scallion whites, garlic and ginger and sweat for about 1 minute. Stir in the coconut milk, chicken stock, palm sugar, fish sauce, red curry paste, kaffir lime leaves and lime zest and juice. Bring to boil, then reduce to a simmer and cook until the sauce thickens, about 15 minutes. Taste and adjust the seasoning as needed. Before serving, stir in the scallion greens.
- For serving: Top the fish with the red curry sauce, peanuts, cilantro and Thai basil. Serve with the spicy eggplant.