ingredients
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2 whole deboned Eurobass (head-on)
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2 cans of coconut milk
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fresh ginger
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lime leaves
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garlic cloves
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oil
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yellow Thai curry paste
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fish sauce
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whole limes
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fresh turmeric
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finger chiles
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sugar
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white wine vinegar
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fresh coriander
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1 bag of arte* sweet sesame heat
instructions
step 1: make the sauce
heat your pan on medium heat and add neutral oil, fry off the garlic, fresh turmeric, ginger, and salt and continue to stir so it does not burn on the bottom of the pot.
add the yellow Thai curry paste and cook for 5 minutes. deglaze with white wine vinegar, a squeeze of lime juice, 2 cans of coconut milk and add your lime leaves and zest. continue to cook for 8 minutes until reduced. season with salt and sugar. add to a blender and blend until smooth. strain through a fine strainer and set aside.
step 2: make your euro bass a.k.a. Branzino
make sure your pan is very hot on medium-high heat, this is key! add a generous amount of oil. season your fish with salt, and add skin side down to the pan until the skin is crispy. baste the fish with a little of the oil in the pan. flip and let the fish cook on the flesh side for 2 minutes.
step 3: mix your arte* salad
add all the sweet sesame heat components to a bowl and mix.
step 4: garnish and serve
place the fish in the bowl skin side up, add your sweet sesame heat slaw on top of the fish and drizzle your Thai curry sauce around the dish. enjoy!
follow @king_of_ginger and see his other works of arte* and keep your eyes peeled on @artefoods for two major giveaways this week.