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Bass with Herbed Rice and Coconut-Vegetable Chowder


Bass with Herbed Rice and Coconut-Vegetable Chowder Recipe

Ingredients:
  • 1 tablespoon vegetable oil
  • 3/4 cup chopped onion
  • 3 kaffir lime leaves
  • 3 large fresh basil leaves
  • 1 tablespoon minced peeled fresh ginger
  • 1 tablespoon chopped jalapeño chile with seeds
  • 1 garlic clove, crushed
  • 3 cups canned unsweetened coconut milk
  • 2 cups vegetable broth
  • 1 15.2-ounce bottle fresh carrot juice
  • 1/4 cup finely chopped palm sugar or (packed) dark brown sugar
  • 2 tablespoons fish sauce
  • 2 1/2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from 1 pound)
  • 2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise
  • 2 cups stringless sugar snap peas, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1/2-inch cubes
  • 1 large carrot, peeled, cut into matchstick-size strips
  • 1 cup all purpose flour
  • 1/2 cup water
  • 1 large egg
  • 2 cups panko (Japanese breadcrumbs)
  • 6 4x2x1/2-inch pieces striped bass or halibut fillets
  • Vegetable oil (for frying)
  • Herbed Rice (click for recipe), warm
  • Fresh basil sprigs and/or arugula (for garnish)
  • Lime wedges
Directions:
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Rank

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