EatSmarter exclusive recipe

Coconut Sea Basswith Spinach and Ginger

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


Preparation:60 min
Ready in:60 min
1 serving contains (Percentage of daily recommendation)
Calories282 kcal(14%)
Protein44 g(88%)
Fat9 g(11%)
Carbohydrates5 g(2%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe Development: EAT SMARTER


For servings

3Sea bass (each about 400 grams)
3small Onion (about 150 grams)
3Garlic clove
11 ouncesfresh Spinach
1 piecefresh Ginger root (about 50 grams)
3 tablespoonsVegetable oil
1 teaspoonCoriander seeds
½ teaspoonsFenugreek seed
1 teaspoonChili powder
1 teaspoonTurmeric
¾ cupsCoconut milk (9% fat)
¾ cupsFish stock
1 ½ tablespoonsTamarind paste (from a jar)

Kitchen Utensils

1 Pot, 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


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1 Carefully scale fish, if needed. If present, remove the head and cut off the fins with kitchen shears.
2 Cut through abdominal cavity and clean thoroughly, then cut fish crosswise about 3 cm (approximately 1 1/4 inches) thick.
3 Peel the onions and cut into very thin strips. Peel and finely dice garlic.
4 Wash and spin dry the spinach.
5 Peel and cut ginger root into very thin strips.
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.
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.
8 Pour coconut milk, fish stock and tamarind water into pot and bring to a boil. Cook 3-4 minutes over medium heat.
9 Return fish to pot, cover and cook over low heat until opaque throughout, 5-6 minutes, turning once halfway through. 
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.


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