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Sake Sea Bass with Coconut Curry Sauce Recipe

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This recipe for Sake Sea Bass with Coconut Curry Sauce, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Zangari
Added: Friday, June 16, 2006


1c. mirin (sweet Japanese rice wine)
1/4c. sake
1/4c. tamari/regular soy sauce
2T. yellow miso (fermented soybean paste)
2T. rice vinegar
2T. chopped fresh ginger (peeled)
1T. brown sugar
6-6oz. sea bass fillets
1T. vegetable oil
steamed white rice
1/4c. chopped lemongrass
1/4c. dry white wine
2c. whipping cream
3/4c. canned unsweetened coconut milk
2 tsp. Thai green or red curry paste

Create a marinade for the sea bass: puree 1/2c. mirin, sake, tamari/soy sauce, miso, rice vinegar, ginger and brown sugar in blender. Place fillets in single layer in glass baking dish; pour marinade over. Cover and refrigerate 2 hours, turning occasionally.
Preheat oven 400F. Remove fillets from marinade and pat dry. Season both sides of fillets with salt and pepper. Heat oil in large oven-proof nonstick skillet over medium-high heat. Add fillets and sear until golden brown, about 2 minutes. Turn fillets over, transfer skillet to oven. Bake 8 minutes, just until opaque in the center.
Place steamed rice in center of plates. Top with fillets. Spoon some coconut-curry sauce around rice on each plate. Garnish with chopped cilantro.
Create coconut-curry sauce: combine 1/2c. mirin, lemongrass, and ginger in heavy medium saucepan. Boil until reduced to 1/4c. (about 6 minutes). Add wine and boil until reduced to 1/4c. (about 6 minutes). Add cream and coconut milk, bring to a boil. Reduce heat to medium, simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season to taste. Note: Sauce can be prepared one day ahead.




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