Sea Bass Baked in Coconut Milk
- Total Time
- 2 hours 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 12-pound sea bass fillet or other firm-fleshed white fish, skin removed
- Salt to taste
- ¾cup seafood marinade (see recipe)
- ⅓cup chopped shallots
- 11-inch piece galangal, quartered
- 1stalk lemongrass, halved and bruised
- 1cup coconut milk
Preparation
- Step 1
Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish. Spread the seafood marinade over the fish, massaging it into the flesh with your hands. Cover and refrigerate for 2 hours.
- Step 2
Preheat the oven to 350 degrees. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass. Pour in the coconut milk. Bake for 30 minutes, or until the fish is just cooked through. Place the fish on a platter. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish. Serve immediately.
Private Notes
Comments
I thought this was going to be a simple recipe, and had bought the basics, until I clicked through to the seafood marinade! Fortunately I had almost everything on hand except for candlenuts- used cashews instead - and - who has 15 shallots? I had 4 and counted myself lucky and used a couple of yellow onions to supplement. Also no shrimp paste- used fish sauce instead- no idea if it’s a good sub. It really turned out very delicious, but wish there were weights included in the recipe!
This is delicious! My partner thought it was pretty spicy and a little too garlicky, but for me it had the perfect amount of garlic and could have been even a little spicier. Served with coconut Jasmine rice and charred green beans. I made this recipe with Australis brand ocean-farmed Barramundi from Costco.