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