Chilean Sea Bass is a large, cod-shaped fish found in cold, deep waters of the Southern Hemisphere. The reasons for its popularity are clear, the fish is rich, moist due to its high fat content,with a buttery flavor that just melts in your mouth. The fillets are shiny and white and cook up white and flaky with a firm texture. The high fat content makes it very hard to overcook. Each Fresh and Frozen (Fin-fish item) comes in standard packs containing 2 pieces of either 6 or 8 ounce portions.
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How to properly defrost frozen seafood: We recommend that all frozen seafood be defrosted by placing product in the refrigerator for 12 to 24 hours depending upon the density. Never force thaw a product by running it under water (hot or cold as it can cook the product). Not only does this reduce the flavor, but it is also a health hazard.
CHILEAN SEA BASS WITH COCONUT AND LEMONGRASS CURRY
Chilean Sea Bass is a firm and flaky fish that’s difficult to overcook, which makes it a perfect seafood option for this rich and creamy coconut curry, elevated with the fragrant aroma of fresh lemongrass. We like to serve this dish doused in fresh lime juice and spooned on top of a bed of steaming white or brown rice. And as you might expect, it’s even better when paired with a chilled glass of your favorite white wine.
INGREDIENTS
4 Frozen Chilean Sea Bass filets, thawed
1 tbsp vegetable oil
2 large shallots, thinly sliced
6 cloves of garlic, minced
2 stalks of lemongrass, bottom third of the stalk only, outer layer removed, finely minced
2 tbsp Thai red curry paste
2 14oz cans of full fat coconut milk or coconut cream
1 cup vegetable stock
1 cup frozen peas
4 scallions, thinly sliced
Salt and pepper
DIRECTIONS
Heat vegetable oil in a medium non-stick saucepan over medium heat. Once hot, add shallots, garlic, and lemongrass and sauté until fragrant, about 4 minutes. Add in Thai curry paste and stir to combine well, then allow to cook and get richer in color, which should take about 2 minutes.
Add coconut milk or coconut cream and vegetable stock to the saucepan and bring to a boil. Once boiling, turn heat down to medium and simmer for 50 minutes to an hour.
When you have 10 minutes remaining on the curry, preheat the broiler on high. Pat Chilean Sea Bass filets dry and season on all sides with salt and pepper. Broil for 8 minutes, or until fish is opaque and flaky.
Add frozen peas to curry and allow to heat up and cook for two minutes. Remove curry from heat.
Add Chilean Sea Bass filets directly to saucepan. Top with thinly sliced scallions.
