Sea Bass Steamed with Lemongrass and Chile-Coconut Broth Recipe

Name: Sea Bass Steamed with Lemongrass and Chile-Coconut Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bottled clam juice; 1/2 cup dry sherry; 2 tablespoons plus 2 teaspoons soy sauce; 1/2 cup unsweetened coconut milk; 2 or 3 lemongrass stalks, crushed (see Note); 2 tablespoons peeled, minced ginger; 1 dried chile or 1/4 teaspoon crushed red pepper flakes; 1/4 cup chopped scallions, plus more for serving; 12 large shiitake mushrooms, stems removed and discarded; 1 small bok choy, halved and sliced lengthwise into wedges; 1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available); Lettuce leaves, for lining the steamer basket; Four 8-ounce boneless sea bass or striped bass fillets, skin on; Fine sea salt; Freshly ground black pepper; Coconut-Scented Basmati Rice

Servings: persons

1/2 cup bottled clam juice
1/2 cup dry sherry
2 tablespoons plus 2 teaspoons soy sauce
1/2 cup unsweetened coconut milk
2 or 3 lemongrass stalks, crushed (see Note)
2 tablespoons peeled, minced ginger
1 dried chile or 1/4 teaspoon crushed red pepper flakes
1/4 cup chopped scallions, plus more for serving
12 large shiitake mushrooms, stems removed and discarded
1 small bok choy, halved and sliced lengthwise into wedges
1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available)
Lettuce leaves, for lining the steamer basket
Four 8-ounce boneless sea bass or striped bass fillets, skin on
Fine sea salt
Freshly ground black pepper
Coconut-Scented Basmati Rice

1
Pour the clam juice, sherry, soy sauce, and coconut milk into a heavy-bottomed saute pan or pot the same diameter as your bamboo steaming basket and bring the mixture to a boil over high heat.
2
Reduce the heat so the liquid is simmering and add the lemongrass, ginger, chile, scallions, mushrooms, bok choy, and curry paste.
3
Continue to simmer gently for 15 minutes to let the flavors mingle.
4
Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the raw bamboo.
5
Season the fillets with salt and pepper and arrange them on the lettuce in the steamer.
6
Set the steamer over the simmering liquid, cover with the bamboo cover, lower the heat, and steam gently until the fish is cooked through, 8 to 9 minutes.
7
Remove the steamer from the pot.
8
Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls.
9
Arrange the fish fillets on top of the vegetables on each plate.
10
Pass the rice family style from the bowl.
11
Use tongs to fish out and discard the lemongrass and ladle a little of the broth over the fish on each plate.
12
Scatter some scallions over each and serve.

117

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 16 ingredients. The key ingredients include: 1/2 cup bottled clam juice, 1/2 cup dry sherry, 2 tablespoons plus 2 teaspoons soy sauce, 1/2 cup unsweetened coconut milk, and more.

Yes, Sea Bass Steamed with Lemongrass and Chile-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 Lemongrass and Chile-Coconut Broth

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