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1
Make the Spice Mix Place a saucepan over medium heat and add cumin seeds, coriander seeds, peppercorns, mustard seeds and chili flakes.
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2
Toast until fragrant and lightly browned.
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3
Allow to cool and grind in a spice or coffee grinder.
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4
Make the Green Curry In a blender, combine basil, cilantro, cumin, coriander, garlic, ginger, shallot, jalapeno, lemongrass, fish sauce and 1 1/2 cups coconut cream.
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5
Blend until smooth and transfer to a small saucepan.
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6
Heat over low, adding the remaining coconut cream and lime juice, to taste, just before serving.
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7
Make the Fingerlings Place fingerling potatoes in a medium pot and cover with water.
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8
Add a large pinch of salt.
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9
Bring to a boil, lower to a simmer and cook until tender, about 15 minutes.
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10
Remove from water and allow to cool.
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11
Slice thinly.
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12
In a saute pan over medium-high heat, melt butter.
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13
Add sliced fingerlings and saute until browned, about 4 minutes.
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14
Season with salt and spice mix.
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15
Top with fresno chili.
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16
Make the Fish Heat oil on a griddle over medium high heat.
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17
Season bass with the spice mix and salt.
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18
Place fish skin-side down on the griddle and cook until skin is crispy, adding a tablespoon of butter halfway through, about 7 minutes total.
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19
Add another tablespoon butter to the pan, flip fish and continue to cook until cooked through, another 3-4 minutes.
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20
Remove from heat and set aside.
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21
Assemble the Dish In a mixing bowl, combine artichokes, mungbean sprouts, cilantro leaves and thai basil.
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22
Add lime juice and rice bran oil to taste.
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23
Spoon curry onto a plate, top with a piece of fish and fingerling potatoes.
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24
Garnish with artichoke salad.
