Thai Light Sea Bass with Curry and Ginger

Thai Light Sea Bass with Curry and Ginger Ingredients

2 c Skim milk	6 5-oz sea bass fillets
3 tb Minced ginger root	1/2 c Bottled clam juice
1 tb Thai Red Curry Base	1 tb Arrowroot
1 tb Turmeric	3 tb Chopped fresh basil
2 ts Garlic; finely chopped	1 tb Sugar
2 ts Fish sauce (nam pla)	3 c Cooked jasmine rice or
1 1/2 ts Imitation coconut extract

Instructions for Thai Light Sea Bass with Curry and Ginger

Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occassionally. 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). Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per Serving: 330 cals (total fat 3 g) Posted to MC-Recipe Digest V1 #179 Date: Thu, 1 Aug 1996 17:29:01 -0700 (PDT) From: PatH Serving Ideas : Thai Light Five-Vegetable Stir-fry and tea NOTES : See Thai Light Spicy Chicken and Vegetable Bundles for complete menu.

Main Ingredient: Seafood-OtherCuisine: Asian

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Ingredient Insight - look inside this recipe

Basil	Coconut	Curry	Fish Sauce
Garlic	Ginger	Rice	Sugar
Turmeric

Asian Seafood Basil Fish Sauce Garlic Rice Sea Bass Ginger Milk Seafood-Other

for flavor and categorization

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