This recipe does not start in your kitchen with all the ingredients ready and waiting to be cooked. It begins at the fishmonger’s where you love to buy because you always find everything very fresh.
With such fresh, firm sea bass, you already have part of the battle won. But now comes the surprise factor: cooking it with curry. Because on papillote, with puff pastry, steamed or with green sauce, sea bass is delicious, but with curry sauce it is incredible.
It’s as easy as cooking the vegetables until they are very tender, letting them boil in the coconut milk and stock and, later, adding the spices before mashing it all.
The result is a fresh, citrusy Thai curry sauce. A balanced, thick sauce that goes perfectly with the mild flavour of the sea bass.
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euros
people
minutes
minutes
Low
1 onion
1 garlic
1 leek
1 carrot
Extra virgin olive oil
2 glasses coconut milk
1 glass fish broth
1 teaspoon Carmencita Curry
1/4 teaspoon Carmencita Ground ginger
1/4 teaspoon Citronella
1 Carmencita Cayenne chili pepper
Lime zest
Carmencita Himalaya pink salt
2 sea bass fillets
