Asian Inspired Sea Bass

Sep 27, 2010 by

I have always admired a friend of mine called ‘Juhi Singh’ for her many talents. Achieving so many things in a day, I am convinced that hers consists of more than 24 hours. She is a well known acupuncturist and yoga instructor in New York and is now launching a sleep therapy C.D (www.sleepuntiltomorrow.com). If that wasn’t enough to make one feel really inadequate in her presence, she is also a fantastic cook. One day she made this amazing dish of Sea bass with an Asian twist. The flavors were Thai, Malaysian and Indonesian and had a melodious-like impact on the palate. After that moment, my brother and I scrambled to get the recipe from her. I made it, he made it, my husband made it, people in other social circuits in New York made it, people in London made it and once my mother’s “Kitty Party” friends got a hold of this recipe, this dish spread like wild fire. The dish was simple to make and yet it dominated the conversation at the dinner table. There is a nutty, sweet and spicy flavor and if you use a buttery fish (such as,Sea bass) this combination takes the dish to a whole new level of ‘comfort’. With few steps and just a couple of key ingredients, this dish produces a very high social return on minimal time investment.

Ingredients

serves 6-8 people

2 lbs filled Sea bass
3 cloves of garlic thickly sliced
¾ can of coconut milk
½ of the large bottle of Soyvay’s ‘Veri Veri Teriyaki’
3 green chilli’s sliced in half
Handful of cilantro leaves

Method

1) Heat oil in a pan and cook the garlic until golden
2) Add the ‘Veri Veri Teriyaki and cook for a couple of minutes on medium heat
3) Add the coconut milk and cook on medium heat until oil begins to separate from the sauce
4) Season with salt and pepper and squeeze in the lime juice
5) Gently lay down your pieces of fish and bathe the fish in the sauce by gently spooning the mixture over the pieces. After approximately 10 minutes, your dish is ready.

Serving Suggestions

Rice and any steamed or sautéed greens. I used broccoli rabe to balance the sweetness of the sauce

Pearls of Wisdom

I usually make this fish with Sea bass but for this entry I used black cod given that it is a fellow fatty fish. After trying both, I would definitely choose the Sea bass next time. It is more buttery and has a milder flavor.

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2 Comments

  1. Depending where you live you should buy some good faiotvre fish fillets (or shrimp). Let them sit in a little lemon or lime juice for at least 20 minutes. Thinly slice about 10-12 garlic cloves (or if you prefer less work, chop them up and mash them.)Place about 3-5 tbsp of butter into the pan and cook the garlic till just browning slightly. Then cook your fish/shrimp in this garlic butter mix until nicely done. Serve with a side of rice and slices of avocado. pour some of the garlic butter (with the toasted garlic slices) over the fish, squeeze on some lemon or lime. This is a famous Mexican way to prepare fish called al mojo de ajo and its really delicious! (and simple)Prevention’s the Healthy Cook

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