Coconut Curry with Sea Bass

by Sara from The Frayed Apron

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

• 2 tablespoons olive oil (or refined coconut oil)

• 1 pound sea bass (cut into 4-oz portions skin-on)

• sea salt

• pepper

• 1 large shallot (medium/, finely minced)

• 2 teaspoons grated ginger (finely)

• 2 heads bok choy (ends trimmed)

• 2 carrots (peeled and sliced)

• 3 makrut lime leaves

• 1 can coconut milk (light or full fat)

• 2 teaspoons fish sauce

• fresh chili (optional for heat)

Instructions

1. 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).

2. 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.

3. 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