Macadamia-Crusted Sea Bass with Thai Red Curry Sauce

By Heritage330

Ingredients

• Thai Red Curry Sauce:
• 1 tablespoon olive oil
• 1 large onion chopped
• 1 tablespoon Thai red curry base
• 3 cups canned low-salt chicken broth
• 1/2 cup canned unsweetened coconut milk
• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 2 cloves garlic, minced
• 2 tablespoons water
• 1 tablespoon corn starch
• 10 large fresh basil leaves
• Fish:
• 1 cup toasted macadamia nuts
• 2 cups all purpose flour
• 1 egg, beaten to blend
• 4 6-ounce sea bass filets
• 1/2 cup olive oil
• chopped fresh basil
• chopped toasted macadamia nuts

Details

Servings 4

Preparation

Step 1

Thai Red Curry Sauce:

Heat oil in heavy medium saucepan over medium low heat. Add onion and saute until translucent, about 5 minutes. Add curry base and stir 1 minute. Add stock and coconut milk and boil 5 minutes. Stir in lime, fish sauce, and garlic. Simmer until reduced; about 20 minutes, Stir together water and corn starch in small bowl. Add to sauce and simmer for approximately another minute. Add ten large basil leaves. Puree in batches in a food processor.

Fish:

Finely chop nuts with a cup of flour in a food processor.
Transfer mixture to a medium bowl. Pleace remaining flour in another bowl. Place beaten egg in a shallow bowl.

Season fish with salt and pepper. Lightly coat fish with plain flour; shake off excess. Dip fish into egg, then into nut mixture, coating completely and pressing nuts firmly to adhere to fish.

Heat oil in heavy large skillet over medium heat. Add fish and cook until golden brown and crusty and fish is cooked through, about five minutes per side.

Ladle warm sauce onto four plates. Place fish in center. Garnish with basil and macadamia nuts.