How to Make Vietnamese Sea Bass in Coconut Milk Asian Cooking Recipe Cuisine

Vietnam Sea Bass in Coconut Milk

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

7 fl. oz. coconut milk

2 tsp raw cane or muscovado sugar

1 tbsp vegetable oil

2 garlic cloves, finely chopped

1 red Thai chili, seeded and finely chopped

1 1/2 inch ginger, peeled and grated

1.5 lb sea bass, gutted and skinned on one side.

1 star anise, ground

1 bunch fresh basil, stalks removed

2 tbsp cashew nuts

sea salt and ground black pepper

Directions:

Heat coconut milk with the sugar in a small pan and stir until sugar dissolves then remove from the heat. Heat the oil in a small frying pan and stir in the garlic, chili and ginger. Cook until they begin to brown then add the mixture to the coconut milk and mix well to combine

Place the fish skin side down on a wide piece of foil and tuck up the sides to form a boat-shaped container. Using a sharp knife, cut several diagonal slashes into the flesh on top and rub with the star anise. Season with salt and pepper and spoon the coconut milk over the top, making sure that the fish is well coated.

Scatter half the basil leaves over the top of the fish and pull the foil packet almost closed. Lay packet in a steamer. Cover the steamer and bring water to a boil. Reduce heat and simmer for 20-25 minutes or until just cooked.


Roast the cashew nuts in the frying pan, adding extra oil if necessary. Drain the nuts on kitchen paper, then grind them to crumbs. When the fish is cooked, lift out of the foil and serve on a dish. Spook cooking juices over, sprinkle with cashew nuts crushed and garnish with remaining basil leaves. 

Find Local Asian Markets

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

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