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1
Preheat oven to 350 degrees F.
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2
Green Curry Sauce:
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3
Combine the coconut milk, fish sauce, clam juice, white wine, kaffir lime leaves, garlic, shallots, lemongrass, ginger and green curry paste into a saucepot.
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4
Reduce by 1/3 over medium heat.
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5
Add brown sugar and lime juice.
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6
Strain through chinois.
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7
Gingered Basmati Rice:
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8
Sweat the carrots, celery, yellow onion and fresh ginger in a medium saucepot.
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9
Add basmati rice and toast.
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10
Add water and turmeric, and bring to a boil then cover.
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11
Finish in the preheated oven for 15 to 20 minutes.
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12
Stir-Fried Vegetables:
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13
Heat saute pan on medium-high heat.
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14
Saute vegetables in oil or butter until al dente.
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15
Lemongrass-Panko Crust:
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16
Add panko bread crumbs, kaffir lime leaves and dried lemongrass to food processor and pulse until uniform.
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17
Sift through china cap to remove any large chunks.
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18
Chili Oil:
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19
Toast cayenne pepper and paprika in a saute pan over medium heat for 3 to 4 minutes.
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20
Add grapeseed oil, remove from heat and let steep for about 5 minutes.
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21
Strain through coffee filter.
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22
Sea Bass:
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23
Preheat oven to 400 degrees F.
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24
Heat a cast iron skillet on med to medium-low.
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25
Crust 1 side of the sea bass with the panko mixture.
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26
Season the other side of the fish with salt and pepper.
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27
Cook the fish, panko side down, in grapeseed oil until golden brown, about 5 to 7 minutes.
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28
Flip the fish and finish in the preheated oven until done (about 6 to 7 minutes depending on the thickness of the fish).
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29
Serve the fish with the sauce alongside the rice and vegetables.
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30
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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31
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
