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Sea Bass Steamed with Lemongrass and Chile-Coconut Broth

Sea Bass Steamed with Lemongrass and Chile-Coconut Broth Recipe

  • ½ cup bottled clam juice
  • ½ cup dry sherry
  • 2 tablespoons plus 2 teaspoons soy sauce
  • ½ cup unsweetened coconut milk
  • 2 or 3 lemongrass stalks, crushed (see Note)
  • 2 tablespoons peeled, minced ginger
  • 1 dried chile or ¼ teaspoon crushed red pepper flakes
  • ¼ cup chopped scallions, plus more for serving
  • 12 large shiitake mushrooms, stems removed and discarded
  • 1 small bok choy, halved and sliced lengthwise into wedges
  • 1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available)
  • Lettuce leaves, for lining the steamer basket
  • Four 8-ounce boneless sea bass or striped bass fillets, skin on
  • Fine sea salt
  • Freshly ground black pepper
  • Coconut-Scented Basmati Rice
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 330kcal (17%)
Total Fat 9g (14%)
Saturated Fat 4g (20%)
Cholesterol 181mg (60%)
Total Carbohydrate 12g
Dietary Fiber 4g
Sugars 4g
Protein 46g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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