Striped Bass Filets Gently Cooked in Lemongrass and Yellow Curry

posted: 06/30/10

Episode 109: Andrea C.'s Menu


  • 1 tablespoon/15 ml vegetable oil
  • 1 shallot, peeled and finely chopped
  • 1 lemongrass stalk, halved crosswise
  • 1/4 cup/60 g yellow curry paste
  • 4 slices peeled fresh ginger
  • 2 kaffir lime leaves
  • One 14-ounce/400-ml can unsweetened coconut milk
  • Four 6-ounce/185-g striped bass filets
  • Salt, to taste
  • 8 ounces/225 g fresh spinach leaves
  • 1/4 cup/5 g fresh cilantro leaves
  • Thai Coconut Rice (see recipe)


  1. Heat the oil in a large saut? pan over a medium heat. Add the shallot and saut? for 2 minutes or until soft. Using the back of a large knife, gently pound the lemongrass to bruise it all over.
  2. Add the lemongrass, curry paste, ginger and kaffir lime leaves to the shallots. Saut? for 1 minute or until fragrant.Add the coconut milk and stir to blend in the curry paste. Simmer uncovered for a further 2 minutes to allow the flavors to blend.
  3. Add the striped bass to the curry sauce. Cover the pan with a lid and cook over medium-low heat for about 8 minutes. You will know the fish is done when a toothpick can easily pierce through the flesh of the fish without any resistance.
  4. Discard the ginger, lime leaves and lemongrass. Season the curry to taste with salt, if necessary. Using a metal spatula, transfer the fish to a plate. Return the curry sauce to a simmer over medium heat. Add the spinach to the curry sauce and toss for 2 minutes or just until the spinach wilts.
  5. Mound the spinach in the center of 4 large dinner plates, dividing equally. Place the fish atop the spinach and garnish with the cilantro. Serve with Thai Coconut Rice.
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