Friday, July 6, 2012


A few years ago, I came across this recipe from a newspaper which the author Florence Fabricant had featured.

This dish has a very light curry sauce unlike other curry recipes.  It has a light delicate taste.  The original recipe called for sea bass which I didn't have; but I had a Chilean sea bass which has thicker but light meat.

I have actually changed the recipe a little bit.

1-1/4 lb fillet of Chilean sea bass or halibut
3 TB grapeseed oil
1 tsp mustard seeds
1 cup finely chopped onion
1TB slivered ginger
1 jalapeno pepper seeded, and slivered
1 tsp ground coriander
1/2 tsp ground turmeric
1TB tamarind paste (found in Asian groceries - has many uses like my previous recipe)
1 cup coconut milk (unsweetened)* (optional - or clam broth)
Season with 2 TB of fish sauce**

In a large saute pan, heat the 3TB grapeseed oil.  Add the mustard seeds, chopped onion and saute for about 3 minutes.  Add the next 5 ingredients including the fish.  Cook for 1 minute, then flip it over.  Add the coconut milk and cover to cook for about 10 minutes and serve over plain white rice.

You may serve it with any kind of chutney on the side.
** If you can't find unsweetened coconut milk or fish sauce in your area, you can look it up on Amazon on the right hand column of this blog.

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