Best Sea Bass With Curry And Ginger Recipes

SEA BASS WITH CURRIED WALNUTS

Sea Bass With Curried Walnuts image

Provided by Florence Fabricant

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1/2 cup finely ground walnuts
1 tablespoon finely minced fresh ginger
1 tablespoon finely chopped fresh coriander
1/2 cup plain yogurt
2 teaspoons curry powder
2 tablespoons fresh lime juice
Salt and freshly ground black pepper to taste
4 sea bass fillets, each about 6 ounces
1 tablespoon vegetable oil
Coriander sprigs and lime wedges for garnish

Steps:

Combine the walnuts, ginger, coriander, yogurt, curry powder, lime juice and salt and pepper.
Place the fish in a glass or ceramic dish in a single layer, spread the yogurt mixture over them, cover and refrigerate for two hours.
Preheat oven to 450 degrees and place oven rack in the highest position.
Brush a baking dish with the oil. Place the fish with its seasoned yogurt coating in the baking dish, then place in the oven and bake for 10 or 15 minutes, until the fish is cooked through. Serve garnished with coriander and lime wedges.

Nutrition Facts : @context http, Calories 288, UnsaturatedFat 11 grams, Carbohydrate 5 grams, Fat 15 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 2 grams, Sodium 525 milligrams, Sugar 2 grams, TransFat 0 grams

SEA BASS WITH COCONUT-CURRY SAUCE

Sea Bass with Coconut-Curry Sauce image

Categories Fish Broil Sauté Coconut Bass Curry Summer Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Ingredients

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.

SAKE-MARINATED SEA BASS WITH COCONUT-CURRY SAUCE

Sake-Marinated Sea Bass with Coconut-Curry Sauce image

Categories Fish Ginger Bake Marinate Summer Bon Appétit

Yield Serves 6

Number Of Ingredients 12

Ingredients

(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.