Best Sea Bass Baked In Coconut Milk Recipes

Fish Baked in Coconut Milk image

Provided by Food Network

Time 51m

Yield 4 servings

Number Of Ingredients 19

2 pounds thick fish fillets or steaks, halibut, cod or salmon
4 teaspoons fresh lemon juice
2 tablespoons vegetable oil
2 cups finely chopped onion
1/4 cup vegetable oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 teaspoon minced green chile, serrano, Thai or jalapeno
1 cup chopped fresh tomatoes
Spice mixture:
6 teaspoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground red pepper, cayenne
1/4 teaspoon ground black pepper
1/4 teaspoon ground turmeric
1/2 teaspoon fennel seeds, coarsely ground with mortar and pestle
1 1/4 teaspoon salt
1/2 cup canned unsweetened coconut milk
1/4 cup chopped cilantro, for garnish

Steps:

Cut fillets crosswise into strips 2-inches wide. Rub fish with mixture of lemon juice and oil, cover and refrigerate for 1 hour.
Preheat oven to 350 degrees.
In medium frying pan, over medium high heat, fry onion in oil until edges are nicely browned. Add garlic, ginger, and green chile, and stir over medium heat for 2 minutes. Add tomatoes, spice mixture, fennel seeds, and salt, and fry, stirring constantly until tomato pieces break down to form a lumpy paste. Add coconut milk and simmer about 5 minutes until a thick, rich sauce is formed.
Arrange fish in an oiled baking/serving dish large enough to hold fish in a single layer. Bake, uncovered, for 10 minutes in the preheated oven. Pour sauce over fish, cover tightly with aluminum foil, and return to oven for 15 to 20 minutes until fish is opaque.
Garnish with chopped cilantro.

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 Baked in Coconut Milk image

Provided by Molly O'Neill

Categories appetizer

Time 2h40m

Yield 6 servings

Number Of Ingredients 7

1 2-pound sea bass fillet or other firm-fleshed white fish, skin removed
Salt to taste
3/4 cup seafood marinade (see recipe)
1/3 cup chopped shallots
1 1-inch piece galangal, quartered
1 stalk lemongrass, halved and bruised
1 cup coconut milk

Steps:

Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.