A delightfully light and colorful dish of white fish and vegetables atop Jasmine rice.
Prep Time40 minutesmins
Cook Time10 minutesmins
Total Time50 minutesmins
Servings: 4servings
Calories: 646kcal
Author: Lucy Brewer
Ingredients
4filletsChilean sea bass4-6 ounce, you can substitute another white fish such as halibut or swordfish, something with a hearty texture, 1-inch thick, no skin
1cupbean sprouts
2tablespoonscilantrochopped
2teaspoonssaltdivided
2tablespoonslime juicedivided
2cupscooked Jasmine rice
2teaspoonspeanut oil
1tablespoonsugar
½teaspoonred pepper flakes
1tablespoonfinely chopped garlic
1tablespoonpeeled and finely chopped fresh ginger
1tbspWhite Wine
1cancoconut milk
1tablespoonsoy sauce
2tablespoonsfish sauce
1carrotjulienned
4green onionscoarsely chopped in 3-inch pieces
1bell pepperjulienned
½cupsliced mushroomsshitake, enoki or shimeji
1stalklemongrasssmashed and minced
Lime wedgesgarnish
Instructions
In a medium bowl, toss together bean sprouts, cilantro, 1/2 teaspoon salt and 1 tablespoon lime juice. Set aside.
Heat peanut oil in 3-quart saute pan on medium-high heat.
Mix together sugar, red pepper flakes, and remaining 1 1/2 teaspoons salt. Sprinkle on both sides of sea bass.
Sear sea bass about 2 minutes per side, until golden brown. Remove from pan and set aside on a plate. Add garlic and ginger to pan and stir for thirty seconds. De-glaze pan with splash of white wine.
Add coconut milk, soy sauce, fish sauce, carrot, green onion, bell pepper, mushrooms, and lemongrass. Toss everything to coat.
Bring to a simmer over medium heat. Add sea bass back into pan. (Move vegetables out of the way so fish can sit near the bottom of the pan.) Toss gently to coat.
Simmer about 5 minutes. Prepare 4 shallow soup bowls with 1/2 cup jasmine rice in each. Gently place sea bass over jasmine rice. Divide vegetables over sea bass in each bowl. Ladle sauce over everything.
Top with a small handful of bean sprout mixture. Garnish with lime wedge and touch of salt.