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Sea Bass With Coconut-Curry Sauce


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  • 1 tablespoon vegetable oil
  • 1 medium onion thinly sliced
  • 4 garlic cloves minced
  • 4 teaspoons curry powder
  • 2 cans unsweetened coconut milk - (13 1/2 oz ea)
  • 1 cup chicken stock (or canned low-salt chicken broth)
  • 2 medium carrots peeled, and cut into matchstick-size pieces
  • 4 sea bass fillets - (5 to 6 oz ea)
  • 4 green onions thinly sliced


Servings 4


Step 1

Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Sauté mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes. Remove from heat; keep warm.

Preheat broiler. Place fish on baking sheet; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions.

This recipe yields 4 servings.

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