Sea Bass Steamed with Lemon Grass and Chili Coconut Broth Recipe

Name: Sea Bass Steamed with Lemon Grass and Chili Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup fish stock; 1/4 cup dry sherry; 1/4 cup lowsodium soy sauce; 3 stalks fresh lemongrass, crushed; 2 tablespoons peeled , finely chopped fresh ginger; 1 chili pepper or 1/4 teaspoon crushed red pepper; 1/4 cup chopped scallions; 12 large fresh shiitake mushroom caps; 1 small bok choy, washed and sliced into wedges; 1/4 cup unsweetened coconut milk; 1 teaspoon Thai red curry paste; 1 1/2 pound whole sea bass, scales removed, head on and gutted; 1 recipe Saffron Basmati Rice

Servings: persons

1 cup fish stock
1/4 cup dry sherry
1/4 cup lowsodium soy sauce
3 stalks fresh lemongrass, crushed
2 tablespoons peeled , finely chopped fresh ginger
1 chili pepper or 1/4 teaspoon crushed red pepper
1/4 cup chopped scallions
12 large fresh shiitake mushroom caps
1 small bok choy, washed and sliced into wedges
1/4 cup unsweetened coconut milk
1 teaspoon Thai red curry paste
1 1/2 pound whole sea bass, scales removed, head on and gutted
1 recipe Saffron Basmati Rice

1
Combine the fish stock, dry sherry and soy in a large skillet and bring to a boil and then reduce to a simmer.
2
Crush the lemon grass with the back of a knife to release its oils and chop the ginger.
3
Add the lemongrass, ginger and all remaining ingredients except the fish to the simmering liquid and continue to simmer gently for 15 minutes.
4
The skillet should be large enough so that when the fish is placed in a bamboo steamer, the steamer basket nestles over the skillet tightly.
5
Place lettuce leaves on steamer basket and lay whole sea bass on bed of lettuce.
6
After placing the whole fish in the bamboo steamer and the steamer is nestled over the simmering liquid, cover the basket with a bamboo cover, lower the heat to a gentle simmer and steam gently for 8 to 9 minutes.
7
When completely cooked, remove from the heat, place the fish on a bed of the bok choy and mushrooms and strain the broth.
8
Discard the lemon grass, and ladle a little of the broth over the top.
9
Scatter the more chopped scallions freely as a garnish.

212

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup fish stock, 1/4 cup dry sherry, 1/4 cup lowsodium soy sauce, 3 stalks fresh lemongrass, crushed, and more.

Yes, Sea Bass Steamed with Lemon Grass and Chili Coconut Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sea Bass Steamed with Lemon Grass and Chili Coconut Broth

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