Tuesday, April 12, 2016
Ginger Red Curry Sea Bass
I served this dish last night and we all loved it.
Clean Eating - Guilt free
1 (13.5 ounce) can unsweetened coconut milk
Juice of one lime
2 tablespoons Thai red curry paste
1 teaspoon agave nectar or maple syrup
2 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
1 teaspoon fish sauce
2 tablespoons chopped fresh cilantro plus more for serving
2 tablespoons minced scallions plus more for serving
4 6-ounce Sea Bass
Cooked Brown rice for serving
Combine first 7 ingredients (coconut milk through fish sauce) . Sir together then place your fish in a baking pan and coat both sides of the fist with about half of the sauce.
Place the rest of your sauce in a medium saucepan. Bring mixture to a boil and simmer until sauce thickens slightly, 8 to 9 minutes.
Remove from heat; stir in cilantro and green onions.
Preheat oven to 400 degrees. 10-20 minutes, depending on thickness of fish. Serve fish with hot rice and remaining sauce. Sprinkle with additional cilantro and scallions, if desired.
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