STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY

STEAMED WILD STRIPED BASS WITH COCONUT RICE AND APPLE-BANANA CHUTNEY image

Categories Fish

Yield 4 People

Number Of Ingredients 19

Ingredients

4 6-ounce pieces wild striped bass
5 tablespoons olive oil
Kosher salt and pepper
4 cloves garlic, thinly sliced
4 pinches ground cinnamon
4 pinches ground cloves
2 cups basmati rice
4 cups rice milk
2 tablespoons coconut cream (or coconut milk)
3 tablespoons shredded unsweetened coconut
2 bay leaves
¼ serrano chili, seeded and minced, more if desired
2 tablespoons thinly sliced chives
2 tablespoons butter
1 small onion, finely chopped
1 teaspoon curry powder
½ teaspoon turmeric
2 cups diced (1/4 -inch) tart apple
½ banana, diced (1/4 -inch).

Steps:

1. Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with ½ tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another ½ tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate. 2. In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives. 3. Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl. 4. Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more. 5. To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.