Yield: Yields about 1 cup sauce.
You can substitute another white fish, such as halibut, or even chicken or pork for the sea bass.
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Make Ahead Tips
The green curry sauce will keep, covered and refrigerated, for about a week.
For any dish with spicy heat, a sweeter wine gives you the best balance. Fruity-floral Rieslings and Gewürztraminers are ideal. Try Kabinett-level Rieslings from Gunderloch and Zilliken. Or try these varietals: from California, Edmeades’ Mendocino Gewürztraminer or Bonny Doon’s Pacific Rim Riesling; or from the Pacific Northwest, Amity Gewürztraminer of Oregon or Hogue Riesling from Washington.
Green curry paste is available in Asian markets and in some supermarkets.
Very nice. There was enough sauce and fish spice mix to make 8 sea bass filets, with sauce left over to top off the fragrant brown rice I made as a side dish. I even had some sauce left over which I had to sadly bin --- well worth it, though and no complaints, only compliments!
This is really delicious, even without the sauce. I made it with black cod which is comparably rich and buttery as seabass. Easy enough for a weeknight.
This was very good - and easy to make. My only negative comment would be that the combination of the coconut milk and the Chilean Sea Bass that I used made it a bit too rich for my taste. When I make it again - I'll use Halibut or another ligher fish (to be fair - the recipe didn't call for "Chilean" Sea Bass).
This is the only fish recipe my husband truly enjoys. It tastes like somehing you'd be delighted to be served in a fine Vietnamese restaurant. Despite its complex flavor, it's very easy to prepare.
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