Coconut Braised Sea Bass

One item I love but have never mastered has been fish. Every time I try to make it, it's disastrous... our entire apartment ends up smelling fishy and it usually tastes pretty bland!  I was excited to find a recipe for coconut braised fish which combines some of my favorite asian ingredients - coconut, soy sauce and lime - to make a really tasty dish. The sauce was killer and I love that the bass could be substituted for scallops, shrimp and other kinds of fish! The best part is that this dish takes absolutely no time to prepare but tastes like it took hours to make! I totally recommend trying this recipe if you're looking to impress a fish lover!

Ingredients

2 tbsp chopped mint 

2 tbsp chopped cilantro 

1 cup bean sprouts 

1 1/2 tsp kosher salt 

1 tbsp sugar 

1/2 tsp red pepper flakes 

1 stalk fresh lemongrass 

2 tsp vegetable oil 

4 (4-oz) sea bass fillets, boned and skinned 

1 tbsp peeled and finely chopped ginger 

1 tbsp finely chopped garlic 

1/2 can (13- to 14-ounce) can unsweetened light coconut milk 

1/2 can (13- to 14-ounce) can unsweetened coconut milk 

1 tbsp soy sauce 

2 tbsp Asian fish sauce 

1 small red bell pepper, thinly sliced 

1 large carrot, julienned 

4 green onions, cut into 3-inch pieces 

2 tbsp lime

For this recipe, it makes sense to prepare/chop all your ingredientsfirst since the cooking doesn't take long. To make the topping, toss together the bean sprouts, mint and cilantro. Set aside. Also prepare the lemongrass by smashing the stalk with the side of a knife to remove the tough outer layer and release the fragrant oils. Then dice finely and set aside. 

Combine the sugar, salt and red pepper flakes and sprinkle each fillet with the mixture. Heat the oil in a skillet over medium heat and sear the bass for two minutes on each side.  Move the fish to one side of the pan and add the ginger and garlic, letting them cook for a minute. 

Next, add the coconut milk, soy sauce, fish sauce and lemongrass followed by the vegetables.  Cook for five minutes at a fast simmer then add the lime juice.

Garnish with the bean sprout mixture and a lime wedge  and it's ready to be served!