Recipe courtesy of Sylva Senat

Chilka-Style Pan-Seared Black Bass

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  • Yield: 2 1/2 quart
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Black Bass

2, 6 ounce fish filets

Curry Sauce Froth:

6 ounce shallots

1 ounce ginger, chopped

3/8 ounce cloves garlic

2 Granny Smith apples

1 Asian pear

2 leeks (white only)

4 ounce onions

2 bunches of celery

1 mango

2 ounce grape seed oil

1/2 ounce ground coriander

1 1/2 ounce turmeric

2 ounce curry powder

24 ounce sake, reduce by 1/4

48 ounce chicken stock, reduce by 1/2

6 ounce cream

13 and 1/2 ounce coconut milk

1 ounce butter


1 piece mature coconut

1/2 bunch fresh basil (purple, if you can find it)

Clean California frisee


  1. First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
  2. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.