Thai Light Sea Bass With Curry & Ginger

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Thai Light Sea Bass With Curry & Ginger

fish, thai, asian

2 cup skim milk
3 tablespoon minced ginger root
1 tablespoon thai red curry base
1 tablespoon turmeric
2 teaspoon garlic -- finely chopped
2 teaspoon fish sauce (nam pla)
1 1/2 teaspoon imitation coconut extract
6 5-oz sea bass fillets
1/2 cup bottled clam juice
1 tablespoon arrowroot
3 tablespoon chopped fresh basil
1 tablespoon sugar
3 cup cooked jasmine rice or other
1 white rice

Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occassionally. Remove fish from curry mixture. Transfer curry mixture to heavy large skillet and bring to simmer over high heat. Sprinkle fish with salt and pepper; add fish to skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, cover and simmer until opaque in center, about 2 minutes longer. Using spatula, transfer fish to plate. Tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl to dissolve arrowroot. Whisk slurry into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Season with salt (sparingly). Pour any accumulated juices from fish into curry sauce. Place RICE on plates; top with fish. Spoon sauce over fish. Garnish with chopped fresh mint (optional). Marinade Prep Work: 2:15 Rice: 40mins (or 20) Fish: 15 mins. Per Serving: 330 cals (total fat 3 g) Recipe By : Bon Appetit (August 1996)