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Coconut Curry with Sea Bass
Pan-seared until crispy, this sea bass sits on top of a Thai coconut curry with vegetables for a light dinner that's dairy free, paleo, gluten free, and aip.
Ingredients
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2 tablespoons olive oil (or refined coconut oil)
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1 pound sea bass (cut into 4-oz portions skin-on)
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sea salt
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pepper
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1 large shallot (medium/, finely minced)
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2 teaspoons grated ginger (finely)
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2 heads bok choy (ends trimmed)
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2 carrots (peeled and sliced)
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3 makrut lime leaves
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1 can coconut milk (light or full fat)
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2 teaspoons fish sauce
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fresh chili (optional for heat)
Instructions
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In a large skillet, warm 3 tbsp oil over medium heat. Season the fillet front to back with salt and pepper. When the oil is shimmering, cook the fish skin-side down without moving for 4 minutes to get a nice crisp skin. Lower the heat a bit if you see smoke. Flip and cook the other side for 2-4 minutes or until fully cooked. Remove and rest on a plate (skin-side up).
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Return the skillet to the heat, saute the shallot and ginger with a pinch of salt, stirring constantly for 10 seconds. Add the bok choy, carrots, and makrut lime leaves and sauté over medium low heat for 1 minute.
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Add coconut milk, raise heat a bit to medium to simmer for 5 minutes. Portion the broth and vegetables into bowls and top with the fish (skin-side up). Season with red pepper flakes or fresh chili pepper if you want a little spiciness to cut through the richness of the broth.
Photo: The Frayed Apron