Striped Bass in Green Curry
A few weeks ago I picked up Williams-Sonoma’s Fish cookbook and have been looking forward to some lighter summery meals. I know a lot of people may stray from preparing fish at home but its surprisingly easy, a lot faster cooking than meat, and it really isn’t that expensive. We have a great fish market right around the corner from us, called Ippolitos, and I feel so lucky to have such a resource. Since fish isn’t something I know much about, its nice to be able to talk with someone at the counter about what I need and how I need my fish cleaned/prepared.
Since I have been trying to eat a bit lighter lately, I skimmed past the “classics” chapter because those recipes rely more heavily on butter. Sorry sole meuniere, I’ll have to get to you some other time! I ended up making this green curry dish because it seemed pretty healthy and I just love thai food! It may seem daunting that the recipe suggests preparing your own green curry paste, but I assure you its an easy “everyone into the cuisinart” kinda task. You can of course use the store-bought stuff, but I’m glad I went the extra mile. Also I must note that while the recipe calls for only 1 TBSP of the stuff, I added a lot of curry paste to suit my tastebuds. Its hard to predict how spicy your jalapenos will be, so use your judgement and taste as you go!
Make the Curry Paste
- 4 jalapenos, seeded and chopped
- 3 cloves garlic, chopped
- 2-inch piece of fresh ginger root, peeled and minced
- 1 TBSP cumin seeds, coarsely ground (or 1.5 tsp ground cumin)
- 1 TBSP coriander seeds, coarsely ground (or 1.5 tsp ground coriander)
- 2-inch piece of fresh lemongrass, white part only, peeled and chopped (or the zest of 1 lime)
- 2 TBSP fresh lime juice
- 1/2 tsp dried shrimp paste or 1 tsp fish sauce
- coarse salt and ground black pepper to taste
- 1/2 cup water
Combine all ingredients in a food processor and blend until smooth. Transfer to a small saucepan and cook over low heat for 5 minutes.
Make the Meal
- 1 TBSP canola oil
- 1 red onion, coarsely chopped
- 1 TBSP (or more, to taste) of green curry paste
- 1 can reduced-fat coconut milk
- 1/2 lb green beans, trimmed and cut into 1 1/2 inch lengths
- 1 1/2 lb striped bass filets, skin and pin bones removed, cut into 2-inch cubes
- 3 TBSP chopped fresh cilantro, plus sprigs for garnish
In a large saute pan, heat the oil over medium heat. Add the red onion and saute until softened, about 3 minutes. Stir in the green curry paste, then the coconut milk. Reduce the heat to low and simmer for 5 minutes to blend the flavors.
Add the green beans and cook for 2 minutes. Add striped bass and simmer gently until opaque throughout, about 5 minutes. Be careful at this step (as I unfortunately, was not) – the fish is gentle and it will fall apart if you are too rough as you stir the pot. Stir in the chopped cilantro.
Transfer to a serving platter or individual plates and garnish with cilantro sprigs. Serve with rice and enjoy!