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EatSmarter exclusive recipe

Coconut Sea Bass

with Spinach and Ginger

Recipe development: EAT SMARTER
Coconut Sea Bass

Coconut Sea Bass - Succulent and flavorful - sea bass is a favorite among fish lovers

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282
calories
Calories
1 hr
Preparation
easy
Difficulty

Ingredients

for 4 servings
3 Sea bass (each about 400 grams)
3 small Onions (about 150 grams)
3 Garlic cloves
11 ounces fresh Spinach
1 piece fresh Ginger root (about 50 grams)
3 tablespoons Vegetable oil
Salt
1 teaspoon Coriander seeds
½ teaspoon Fenugreek seed
1 teaspoon Chili powder
1 teaspoon Turmeric
¾ cup Coconut milk (9% fat)
¾ cup Fish stock
1 ½ tablespoons Tamarind paste (from a jar)
Pepper
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Kitchen utensils

1 Pot (with lid), 1 Skillet, 1 Plate, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine grater, 1 Kitchen shears, 1 Salad spinner, 1 Lid, 1 Bowl

Preparation steps

Step 1/10
Coconut Sea Bass preparation step 1

Carefully scale fish, if needed. If present, remove the head and cut off the fins with kitchen shears.

Step 2/10
Coconut Sea Bass preparation step 2

Cut through abdominal cavity and clean thoroughly, then cut fish crosswise about 3 cm (approximately 1 1/4 inches) thick.

Step 3/10
Coconut Sea Bass preparation step 3

Peel the onions and cut into very thin strips. Peel and finely dice garlic.

Step 4/10
Coconut Sea Bass preparation step 4

Wash and spin dry the spinach.

Step 5/10
Coconut Sea Bass preparation step 5

Peel and cut ginger root into very thin strips.

Step 6/10
Coconut Sea Bass preparation step 6

Heat half the oil in a large pot. Season fish pieces with salt and place in pot. Cook over medium heat until seared on both sides. Remove and place on a plate.

Step 7/10
Coconut Sea Bass preparation step 7

Add onions and garlic to pot and sauté until slightly browned, 5-6 minutes, stirring occasionally. Add spices and sauté for 1 more minute.

Step 8/10
Coconut Sea Bass preparation step 8

Pour coconut milk, fish stock and tamarind water into pot and bring to a boil. Cook 3-4 minutes over medium heat.

Step 9/10
Coconut Sea Bass preparation step 9

Return fish to pot, cover and cook over low heat until opaque throughout, 5-6 minutes, turning once halfway through. 

Step 10/10
Coconut Sea Bass preparation step 10

Heat the remaining oil in a skillet and sauté ginger over medium heat for 1 minute. Add spinach and cook for another 2-3 minutes, then season with salt and pepper. Divide spinach among plates, lift fish from pot and stack 2 pieces on top of each plate, then season broth in pot with salt and pepper and spoon some around spinach. Serve immediately.

Additional advice