| 
sea bass w/
thai red curry sauce
This is about as nouveau as I get. Any firm ocean whitefish can be substituted for sea bass and, while I use cashew nuts in this recipe, macadamia nuts can also be used (but are much more expensive). Make sure neither are salted, though.
Makes 4 servings
4 6-oz Sea bass fillets
1 Cup Roasted, unsalted, cashew nuts
2 Cups Flour
1 Egg, beaten
Salt
Pepper
1/2 Cup Peanut oil
Thai Red Curry Sauce
Chopped fresh basil
Chopped roasted cashew nuts for garnishing
Finely chop the cashew nuts
with 1 Cup flour in food
processor. Transfer the
mixture to a medium-size bowl.
Place the remaining Cup of
flour in another medium-size
bowl. Place beaten egg is
shallow bowl or pie pan.
Season the fish fillets with
salt and pepper.
Lightly coat the fish with
plain flour; shake off excess.
Dip each fillet into the egg,
then into the nut mixture.
Coat completely and evenly,
pressing the nuts firmly to
adhere to each fish fillet.
Pre-heat oven to 350 F.
Heat the oil in a large
skillet. Pan-fry the breaded
fish fillets until golden
brown on each side. Drain on
paper towels. Place fish in a
casserole dish or on a cookie
sheet, then bake for 20-25
minutes at 350 F or until each
fillet is thoroughly cooked.
Reheat curry sauce over low
heat, stirring occasionally.
Ladle the sauce onto 4 plates.
Place fish in center of sauce.
Garnish with chopped basil and
chopped cashew nuts. (You can
also serve the fish atop a
bundle of colorful steamed
vegetables that have been
placed in the center of the
sauce.)
|
| |
|
|
|
