Macadamia-Crusted Sea Bass With Red Curry Sauce

Recipe Ingredients

		Crusted Sea Bass
2 oz	56g	Macadamia nuts
1/2 cup	31g / 1.1oz	Flour - plus extra
1		Egg or 2 egg whites
6		Chilean sea bass fillets - (1/4 lb ea)
		Sea salt - to taste
		Freshly-ground black pepper - to taste
		Red Curry Sauce
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1 tablespoon	15ml	Thai red curry paste - or more to taste
2 cups	474ml	Chicken broth
1/2 cup	118ml	Canned coconut milk
		Juice of 1 lime
3		Garlic cloves - minced
1 teaspoon	5ml	Minced ginger root
1		Tomato - chopped
1/4 cup	4g / 0.1oz	Chopped cilantro
1 teaspoon	5ml	Fish sauce
1 teaspoon	5ml	Sugar
		Sea salt - to taste
		Assembly
1/4 cup	59ml	Olive oil
1/4 cup	59ml	Creme fraiche

Recipe Instructions

Crusted Sea Bass: Grind nuts with 1/2 cup flour in food processor. Beat egg or whites in bowl. Season fish with sea salt and pepper to taste. Coat lightly with flour, then dip into egg, then into nut mixture, coating all sides. Chill 1 hour.

Red Curry Sauce: Heat 1 tablespoon olive oil in saucepan. Add onion and saute until golden brown. Add curry paste and stir 1 minute. Add broth and coconut milk. Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar and simmer until lightly thickened, about 20 minutes. Strain and season to taste with sea salt.

Assembly: Heat 1/4 cup olive oil in skillet. Add fish and cook until golden brown and crusty on all sides, about 12 minutes. Place some of warm sauce on each individual plate. Place 1 piece fish on top. Dot with creme fraiche. Accompany with Stuffed Eggplant (see recipe).

This recipe yields 6 servings.

Each serving, without Stuffed Eggplant: 427 calories; 534 mg sodium; 86 mg cholesterol; 29 grams fat; 20 grams carbohydrates; 23 grams protein; 1.36 grams fiber

Source:
The Los Angeles Times, 10-28-1998

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