Sea Bass Thai Style
Dive into the vibrant flavors of 'Sea Bass Thai Style,' a quick and elegant dish that's sure to impress. Tender sea bass fillets are gently poached in a luscious coconut milk and red curry paste sauce, infused with aromatic garlic, ginger, kaffir lime leaves, and a splash of lime juice for a tangy finish. The perfect balance of savory fish sauce and sweet palm sugar creates a mouthwatering harmony typical of Thai cuisine. This recipe takes just 35 minutes from start to finish, making it an ideal choice for weeknight dinners or special occasions. Serve this fragrant masterpiece over steamed jasmine rice and garnish with fresh cilantro and spring onions for a restaurant-quality meal right at home. Whether you’re a fan of Thai food or exploring it for the first time, this dish is a must-try! Keywords: Thai-style sea bass, coconut curry recipe, fish dinner ideas, quick Thai fish recipes, easy Thai cuisine at home.
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Recipe Information
Ingredients
- 4 pieces Sea bass fillets
- 400 ml Coconut milk
- 2 tablespoons Red curry paste
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 tablespoon Lime juice
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, finely grated
- 4 pieces Kaffir lime leaves, torn
- 1 piece Fresh red chili, sliced (optional for extra heat)
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro leaves, chopped
- 2 pieces Spring onions, sliced
- 4 cups Steamed jasmine rice (for serving)
Instructions
Step 1: Pat the sea bass fillets dry with a paper towel and season both sides lightly with salt and pepper. Set aside.
Step 2: Heat a large skillet or wok over medium heat and add the vegetable oil.
Step 3: Add the minced garlic and grated ginger to the skillet. Cook for 1-2 minutes, stirring, until fragrant.
Step 4: Stir in the red curry paste and cook for another minute to release its aroma.
Step 5: Add the coconut milk, fish sauce, palm sugar, torn kaffir lime leaves, and optional red chili slices. Stir well to combine.
Step 6: Bring the sauce to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.
Step 7: Gently place the sea bass fillets into the skillet, spooning some of the sauce over the top. Reduce the heat to low, cover the skillet, and let the fish cook for 8-10 minutes, or until the fillets are opaque and flake easily with a fork.
Step 8: Stir in the lime juice and adjust the seasoning with more fish sauce, lime juice, or sugar to taste.
Step 9: Carefully transfer the sea bass fillets to serving plates and spoon the Thai-style sauce over them.
Step 10: Garnish with chopped cilantro leaves and sliced spring onions. Serve immediately with steamed jasmine rice on the side.
Nutrition Facts
Calories |
2354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 3469 mg | 151% | |
| Total Carbohydrate | 362.6 g | 132% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 44.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 268 mg | 21% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2702 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
