Recipe by Sue Lau
Chilean Sea Bass: which is not truly Sea Bass, but who cares? It is one of the most tasty types of fish you can buy. And definitely tasty, done in the Thai style.
Top Review by basia1
This is, hands-down, the best sea bass recipe I have tried. It is also good with halibut. ( Made it twice it was so good! ) It doesn't take very long to make the marinade. While the fish was marinating, I made some sticky rice. We don't have a working grill right now, so I seared this on the stove top - about 6-8 minutes per side, basting it with the marinade while cooking. Excellent, excellent flavor. Unique and lovely. I served this with mounded rice, dotted with chili sauce, green beans with some olive oil, and the fish. Beautiful presentation. Thank you thank you thank you for this great recipe. If I could give it 6 stars, I would! Highly recommended.
- 1 lb chilean sea bass fillet
- 1⁄2 cup plain nonfat yogurt
- 1⁄2 teaspoon coconut extract
- 3⁄4 teaspoon red curry paste
- 2 cloves garlic, minced
- 1 lime, zest of
- 1⁄4 lime, juice of
- 2 tablespoons chopped cilantro
- 1 tablespoon minced lemongrass
- 3 Thai red chili peppers, stemmed and minced
- 1 teaspoon fish sauce
- 1⁄2 teaspoon ponzu sauce (light soy sauce ok)
Directions See How It's Made
- Combine all ingredients except Sea Bass to form marinade.
- Pour marinade over fish in a ziplock bag or shallow dish and allow to marinate at room temperature for 30 minutes.
- Grill over medium-hot coals until cooked through (about 4-8 minutes per inch of thickness, until fish flakes easily), turning once, and basting frequently with marinade.
- Serve with steamed jasmine rice, sauteed bok choy, and/or grilled zucchini medallions on kebabs (basted with marinade), if desired.
- Good table condiments include lime wedges and chile sauce (sambal oelek).