Thai Light Sea Bass With Curry And Ginger

Recipe Ingredients

2 cups	474ml	Skim milk
3 tablespoons	45ml	Minced ginger root
1 tablespoon	15ml	Thai red curry base
1 tablespoon	15ml	Turmeric
2 teaspoons	10ml	Garlic - finely chopped
2 teaspoons	10ml	Fish sauce (nam pla)
1 1/2 teaspoons	7.5ml	Imitation coconut extract
6		Sea bass fillets
1/2 cup	118ml	Bottled clam juice
1 tablespoon	15ml	Arrowroot
3 tablespoons	45ml	Chopped fresh basil
1 tablespoon	15ml	Sugar
3 cups	480g / 16oz	Cooked jasmine rice or other
1		White rice

Recipe Instructions

Combine first 7 ingredients in glass baking dish.

Add fish. Refrigerate 2 hours, turning occasionally. Remove fish from curry mixture.

Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer.

Using spatula, transfer fish to plate. Tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk slurry into curry mixture.

Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce.

Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional).

Source:
Bon Appetit (August 1996)

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