Sea Bass Steamed with Lemon Grass and Chili Coconut Broth
| Yield: | 4 Servings |
| Categories: | Seafood, Main Dishes |
| 1 | c | Fish stock |
| 1/4 | c | Dry sherry |
| 1/4 | c | Low sodium soy sauce |
| 3 | Stalks fresh lemongrass, crushed | |
| 2 | tb | Peeled fresh ginger, finely chopped |
| 1 | Chili pepper or 1/4 teaspoon crushed red pepper | |
| 1/4 | c | Chopped scallions |
| 12 | lg | Fresh shiitake mushroom caps |
| 1 | sm | Bok choy, washed and sliced into wedges |
| 1/4 | c | Unsweetened coconut milk |
| 1 | ts | Thai red curry paste |
| 1 1/2 | lb | Whole sea bass, scales removed, head on and gutted |
| 1 | Recipe Saffron Basmati Rice |
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