Bass with Herbed Rice and Coconut-Vegetable Chowder
A luxurious Asian-inspired dish featuring crispy panko-crusted bass served with aromatic herbed rice and a rich coconut-vegetable chowder. The chowder combines sweet potatoes, Yukon Gold potatoes, and fresh vegetables in a fragrant coconut milk broth infused with kaffir lime, basil, and ginger.
Ingredients
- •1 tablespoon vegetable oil
- •¾ cup chopped onion
- •3 leaves kaffir lime leaves
- •3 leaves large fresh basil leaves
- •1 tablespoon minced peeled fresh ginger
- •1 tablespoon chopped jalapeño chile with seeds
- •1 clove garlic clove, crushed
- •3 cups canned unsweetened coconut milk
- •2 cups vegetable broth
- •15⅕ ounce fresh carrot juice
- •¼ cup finely chopped palm sugar
- •¼ cup dark brown sugar
- •2 tablespoons fish sauce
- •2½ cups sweet potato
- •2 cups baby Yukon Gold potatoes
- •2 cups stringless sugar snap peas
- •1 whole red bell pepper
- •1 whole large carrot
- •1 cup all purpose flour
- •½ cup water
- •1 whole large egg
- •2 cups panko
- •6 pieces striped bass fillets
- •2 cups vegetable oil
- •3 cups Herbed Rice
- •1 cup fresh herbs for garnish
- •2 whole limes
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Cooking Instructions
- 1.
Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.
60 min
- 2.
Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.
18 min
- 3.
Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.
6 min
- 4.
Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.
10 min
- 5.
Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.
6 min