Coconut Sea Bass | Wes Slay Cooks
…aka black sea bass poached in coconut milk with rainbow chard on rice pilaf. #WesSlayCooks
This dish represents assurance and affirmation.
Ingredients:
4 fillets of sea bass (6-8 oz each; I used one solid 28 oz cut)
1 bunch of rainbow chard, stalks removed
1 large shallot
1 lemon
2 tablespoons olive oil
2 teaspoon sesame oil
8 tablespoons chicken stock
1 teaspoon ground ginger
1 teaspoon all spice
2 cans of coconut milk
2 teaspoons fish sauce
1 teaspoon sugar in the raw
Tabasco
Bay leaves
8 oz cooked rice (I used long grain white rice)
First, season the fillets with salt and let them sit at room temperature while preparing the rest of the dish.
Chop one large shallot, one bunch of rainbow chard, and one bell pepper of your choice.
Heat a small pan and brown the bell pepper over medium heat with about two teaspoons of sesame oil. Add cooked rice and a pinch of salt and let it simmer in a stock of your choice (I used my homemade chicken stock) until nearly all of the liquid is evaporated. reduce the heat to a minimum to keep warm.
Heat a large pan over medium high heat for about 5 minutes before adding the shallots, oil, salt, ginger, and allspice to toast before adding the oil.
Sauté the shallots until they are nearly clear, then add the coconut milk, fish sauce, tabasco, sugar, 2 bay leaves and the juice of 1 lemon. Simmer for 5 minutes.
Turn the heat down low. Then, add the sea bass to the mixture, and cover with a lid for 6 minutes minutes; flip the fillets and cook for an additional 2-4 minutes.
Remove the fillets and let them rest. Add the rainbow chard to the remaining milk and cook over medium heat for 2 minutes.
Plate the rice, add the fish, and spoon the milk and wilted chard over each piece.
This dish encapsulated the feeling of taking a big risk and always believing it can work no matter how complex it looks on the surface.
The milky broth was so good that I froze it to use for a later recipe. I hope you enjoy this one for now :)
#WesSlayCooks
A very happy Wesley :)