Yield: Yields about 1 cup sauce.
You can substitute another white fish, such as halibut, or even chicken or pork for the sea bass.
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.
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Wow, amazing flavor from the sauce. I added a bed of baby zucchini and sauteed shitakes on top of the sauce. The only problem I had was in getting a hot sear on the sea bass, the marinade began to burn, I transferred it to another pan and finished it in the oven to about 120 degrees F. Rave reviews. Also, I didn't have any green curry paste so I used red, it came out wonderfully; I'll have to try green. Finally, I used 1/2 a garden habanero (be careful of these) and it came out with an understated heat.
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!
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