Sea Bass with a Coconut Sauce and Curried Cauliflower Puree.

  • Sharebar
Serves 4

This dish carries a lot of flavours through the dish. Coconut being the dominant factor. The coconut sauce is quite simply any old curry paste, whether it be Indian or Thai, some coconut milk and a little stock. The remainder of the coconut milk is used to make coconut rice. Coconut or any Thai food is notorious to match with wine, but a restaurant called Nahm in London, is leading the trend for new Thai Food wine pairing.

I need to mention the cauliflower, the once British staple is becoming obsolete almost these days. No doubt as its quite a boring vegetable and not particularly versatile. It does make great purees though and can be matched with quite a few ingredients. Here I roasted it with some almonds, then boiled it for only 5 minutes. Cauliflower has a terrible habit of overcooking and turning really bitter, I guess this is why a lot of people don't bother with it any more. The secret is to roughly chop the cauliflower into small pieces which will cook quickly.

  1. Make the puree, roughly chop the cauliflower. Lightly fry in some butter with the almonds. Add the milk, bring to the boil and cook for 5-6 mins. Drain, puree adding a little cream and cooking milk until the desired consistency is reached. Season with white pepper and salt.
  2. Use half of the coconut milk to make the sauce, fry the curry paste add the coconut milk and stock. Season it with palm sugar, fish sauce and lime juice until you are happy with it.
  3. Use the remainder of the sauce to cook the rice. Use rice to liquid ratio of 1:2 so you'll need the 200ml coconut milk plus about 400ml water. Bring the liquid and rice to a boil. Put a tight fitting lid on it and reduce the heat to low. Cook for about 10mins until all of the liquid has disappeared. Leave the lid on until ready to serve. Just before serving fluff up with a fork, stir through the coriander.
  4. Thinly slice the courgettes and fry in a knob of butter, or if you have any, coconut oil. Together with the prawns that have been dusted with the paprika and tumeric.
  5. In another pan over a medium to high heat fry the sea bass fillets. Have a good film of oil in the pan, otherwise they will stick and fall apart when you try to move them. Cook for 5-6mins on one side, until you can see the majority of the fish is cooked. After this, turn over and take off the heat. The residual heat will continue to cook the fish. 

Place a ring full of rice in the centre of the plate, fish on top, puree around the sides. Drizzle sauce over the rest.

  • 4 Sea Bass Fillets
  • 1 Can Coconut milk
  • 150ml Chicken Stock
  • 1 Tbsp Curry Paste( Green/Red/Madras)
  • Palm Sugar
  • Fish Sauce
  • Lime Juice
  • 300g Basmati Rice
  • Coriander, 2 Tbsp Chopped
  • 1 Cauliflower
  • 50g Slivered Almonds
  • 100ml Cream
  • 300ml Milk
  • 8 Jumbo Prawns
  • 1 Tsp Paprika
  • 1 Tsp Tumeric
  • 450g Baby Courgettes