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1
Put the garlic and coconut in a blender and blend to make a paste, adding a little water if necessary.
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2
Transfer the paste to a small bowl and stir in the cumin, turmeric, and pepper.
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3
Heat the oil in a large pot over medium heat.
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4
Add the onions and cook, stirring frequently, until they're softened but not browned, 5 to 7 minutes.
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5
Add the garlic-coconut paste and cook, stirring often, 2 to 3 minutes.
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6
Add the fish stock and chile and simmer the sauce for 30 minutes.
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7
Preheat the oven to 275 degrees F.
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8
Season the bass fillets with sea salt and let stand for 5 minutes.
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9
Bring the fish stock sauce up to a boil and add the coconut milk.
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10
Bring up to a boil once again.
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11
Add the bass to the sauce and bake in the middle of the oven until the fish is just cooked through, about 15 minutes.
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12
To serve, plate the fish on some sauce and spoon the cauliflower puree around it.
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13
Cauliflower Puree
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14
Heat the oil in a skillet over medium heat.
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15
Add the cumin seeds and cook until they're fragrant, about 1 minute.
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16
Add the shallots, ginger, and garlic and cook until softened but not browned.
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17
Add the tomatoes and saute until soft.
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18
Add the cauliflower, turmeric, and chile, and saute until just slightly golden.
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19
Add just enough vegetable stock to cover by 1/4-inch.
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20
Bring to a simmer and cook until the cauliflower is tender, about 5 minutes.
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21
Transfer to a food processor or blender and puree.
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22
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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23
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.
