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Thai-Style Fish Curry
Sea bass simmers in a fragrant, gently sweet coconut sauce spiked with lemongrass, ginger and chile paste. The sauce is reduced until it clings, then spooned over steamed rice.
- YieldServes 4
- Hands-on25 min
- Total35 min
- Difficulty
Ingredients
- 2 tbspvegetable oil
- 1onion, small, chopped
- 2 tbsplemongrass, tender bulb only, chopped; or the zest of 1 lemon
- 1 tbspfresh ginger, minced
- 2 clovesgarlic, minced
- 2 tbspchile paste (sambal)
- 1 tspWorcestershire sauce
- 2 tspground cumin
- ½ tspground turmeric
- 360 mlcoconut milk
- 180 mlfish stock, or vegetable stock
- to tastesalt
- 800 gsea bass fillets, about 4 cm thick; cod, haddock or snapper also work
- 2 tbspfresh cilantro, minced
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