Best Sake Kasu Marinated Sea Bass With Coconut Green Curry Sauce Recipes

Sake-Marinated Sea Bass with Coconut-Curry Sauce image

Yield Serves 6

Number Of Ingredients 12

(sweet Japanese rice wine)
1/4 cup sake
1/4 cup tamari or regular soy sauce
2 tablespoons yellow miso (fermented soy bean paste)
2 tablespoons rice vinegar
1 tablespoon chopped peeled fresh ginger
1 tablespoon brown sugar
6 6-ounce sea bass fillets
1 tablespoon vegetable oil
Steamed white rice
Coconut-Curry Sauce
Chopped fresh cilantro

Steps:

Purée first 7 ingredients in blender. Place fillets in single layer in glass baking dish. Pour marinade over. Cover; refrigerate 2 hours, turning fish occasionally.
Preheat oven to 400°F. Remove fillets from marinade; pat dry with paper towels. Sprinkle both sides of fillets with salt and pepper. Heat oil in large ovenproof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over; transfer skillet to oven. Bake fillets until just opaque in center, about 8 minutes. Place some steamed rice in center of each of 6 plates. Top with fillets. Spoon some Coconut-Curry Sauce around rice on each plate. Garnish with chopped fresh cilantro and serve.

Coconut-Curry Sauce image

Yield Makes about 2 cups

Number Of Ingredients 9

1/2 cup mirin*
1/4 cup chopped fresh lemongrass**
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup canned unsweetened coconut milk*
2 teaspoons Thai green or red curry paste*
*Available at Asian markets and in the Asian foods section of some supermarkets.
**Fresh lemongrass can be found in the produce section (not Asian foods section) of some supermarkets.

Steps:

Place mirin, lemongrass and ginger in heavy medium saucepan. Boil until reduced to 1/4 cup, about 6 minutes. Add wine and boil until reduced to 1/4 cup, about 6 minutes. Add cream and coconut milk; bring to boil. Reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before serving.)

Sea Bass with Coconut-Curry Sauce image

Yield Serves 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
2 13 1/2- to 14-ounce cans unsweetened coconut milk
1 cup chicken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
4 5- to 6-ounce sea bass fillets
4 green onions, thinly sliced

Steps:

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.
Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

Sea Bass with Curry and Ginger image

Yield Serves 6

Number Of Ingredients 13

2 cups nonfat milk
3 tablespoons minced peeled fresh ginger
1 tablespoon Thai red curry base*
1 teaspoon turmeric
2 teaspoons finely chopped garlic
2 teaspoons fish sauce (nam pla)
1 1/2 teaspoons imitation coconut extract
6 5-to 6-ounce sea bass fillets
1/2 cup bottled clam juice
1 tablespoon arrowroot
3 tablespoons chopped fresh basil
1 tablespoon sugar
3 cups cooked jasmine rice or other white rice

Steps:

Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally.
Remove fish from the 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 into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt. Pour any accumulated juices from fish into curry sauce. Place rice on plates; top with fish. Spoon sauce over fish.