Thai Fish Curry
Cook Time: 15 minutes | Prep Time: 40 minutes | Total Time: 55 minutes
Lovewithrecipes.com brings you an enticing Thai Fish Curry, a symphony of flavors that marries the delicate essence of sea bass with the aromatic dance of Thai spices. This culinary journey promises a fusion of Asian delights on your plate, all within the convenient timeframe of just under an hour.
Recipe Category: Bass | Keywords: Thai, Asian, Very Low Carbs, < 60 Mins
Nutritional Information (Per Serving):
- Calories: 498.5
- Fat: 35.4g
- Saturated Fat: 23.3g
- Cholesterol: 72.3mg
- Sodium: 311.9mg
- Carbohydrates: 12.8g
- Fiber: 1.6g
- Sugar: 1.4g
- Protein: 35.5g
Ingredients:
- 1/3 onion
- 2 fresh cilantro stems
- 2 fresh lemongrass
- 1 teaspoon turmeric
- 1 tablespoon fresh ginger
- 1 teaspoon cumin
- 3 garlic cloves
- 3/4 lb sea bass fillet
- 1 can (approximately 14 oz) canned unsweetened coconut milk
- 3/4 cup bottled clam juice
- 1 cup fresh cilantro, chopped
- 2/3 cup rice
Note: For the spice paste, use a combination of onion, cilantro stems, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers. This paste can be prepared up to 3 days in advance and stored in the refrigerator.
Instructions:
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Prepare the Spice Paste: In a food processor, blend the onion, cilantro stems, lemongrass, turmeric, ginger, cumin, garlic, and dried red peppers into a dry paste. Make sure to stop frequently and scrape down the sides of the work bowl. This versatile paste can be prepared up to 3 days ahead, providing a time-saving advantage. Cover and chill until ready to use.
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Heat Vegetable Oil: In a medium non-stick skillet over medium-high heat, heat vegetable oil until it shimmers, creating the perfect canvas for the flavorful symphony to unfold.
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Saute Spice Paste: Add 2 rounded tablespoons of the prepared spice paste to the heated oil and stir for 1 minute, allowing the spices to release their aromatic essence, creating a tantalizing base for the curry.
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Cook the Fish: Gently add the sea bass fillet to the skillet, turning it occasionally with tongs to ensure an even coating of the spice-infused paste. Cook for 2 minutes, allowing the fish to absorb the rich flavors.
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Introduce Creamy Elements: Pour in the canned unsweetened coconut milk and bottled clam juice, creating a luscious and aromatic broth that will envelop the fish. Allow the mixture to simmer until the fish is cooked through, turning occasionally for approximately 6 minutes.
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Transfer and Reduce: Carefully transfer the cooked fish to a plate, giving it a moment to rest while you focus on the sauce. Boil the liquid left in the skillet until it reduces to a thick and indulgent sauce, a process that takes about 8 minutes.
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Season and Reunite: Season the sauce with a touch of salt, enhancing the depth of flavors. Return the fish to the sauce, gently heating through to ensure every bite is a burst of perfection.
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Garnish and Serve: Sprinkle the dish with freshly chopped cilantro, adding a burst of freshness to the ensemble. Serve the Thai Fish Curry over a bed of fluffy rice, allowing the grains to soak up the delectable sauce.
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Versatility Unleashed: This mild spice paste isn’t confined to fish alone; it’s an excellent base for chicken and shrimp curries, unlocking a world of culinary possibilities beyond this sumptuous sea bass creation.
With its balanced blend of spices and creamy coconut undertones, this Thai Fish Curry is a culinary masterpiece that transports your taste buds to the bustling streets of Thailand. Enjoy the harmonious marriage of flavors and the satisfaction of creating a dish that seamlessly blends simplicity with sophistication. A recipe that promises not just a meal but an experience.
