Catalina Offshore Products in association with Dining Details and Specialty Produce presents Collaboration Kitchen. This event was held in January at the CatalinaOP facility. The guest chef was Julie Franns along with cooks from Dining Details.
Sea Bass with Coconut Curry Sauce
Ingredients
1 tablespoon vegetable oil
1 medium onion, thinly sliced
4 garlic cloves, minced
4 teaspoons curry powder
1 t ginger powder
2 13 1/2 to 14 ounce cans unsweetened coconut milk
1 cup chinken stock or canned low-salt chicken broth
2 medium carrots, peeled, cut into matchstick-size pieces
cilantro to taste
4 6-ounce sea bass fillets
4 green onions, thinly sliced
Preparation
Heat oil in heavy medium saucepan over medium heat. Add onion, garlic and curry powder. Saute mixture until onions are translucent, about 4 minutes. Mix in coconut milk and stock; bring to a boil. Reduce heat to medium-high and boil until liquid is reduced to thin sauce consistency, about 50 minutes. Add carrots; simmer until crisp-tender, about 3 minutes.
Remove from heat; keep warm.
Preheat broiler. Place fish on baking; sprinkle with salt and pepper. Broil fish until just opaque in center, about 8 minutes. Using metal spatula, transfer fish to plates. Spoon sauce over fish. Sprinkle with green onions. Serve with basmati rice.
Catalina Offshore Products @ Bay Park Fish Co. We supplied fresh seafood products for Bay Park restraurant and they prepared a sushi feast for us to show our fans!
