Sea Bass with Coconut-Curry Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon vegetable oil
- 4 teaspoons curry powder
- 1 medium onion, thinly sliced
- 4 green onions, thinly sliced
- 1 cup chicken stock or canned low-salt chicken broth
- 4 garlic cloves, minced
- 2 medium carrots, peeled, cut into matchstick-size pieces
- Carbohydrate 16 g(5%)
- Cholesterol 66 mg(22%)
- Fat 49 g(76%)
- Fiber 3 g(11%)
- Protein 36 g(71%)
- Saturated Fat 38 g(191%)
- Sodium 243 mg(10%)
- Calories 627
Preparation 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.
Preparation 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.
