Bass with Herbed Rice and Coconut-Vegetable Chowder

Ingredients for Bass with Herbed Rice and Coconut-Vegetable Chowder

• 1 cuillère à soupe d'huile végétale

• 3/4 cup chopped onion

• 3 kaffir lime leaves

• 3 large fresh basil leaves

• 1 cuillère à soupe de gingembre frais pelé et haché

• 1 tablespoon chopped jalapeño chilli with seeds

• 1 gousse d'ail, écrasée

• 725ml canned unsweetened coconut milk

• 475ml vegetable broth

• 1 15.60g bottle fresh carrot juice

• 60ml finely chopped palm sugar

• or (packed) dark brown sugar

• 2 cuillères à soupe de sauce de poisson

• 600ml 1/2-inch cubes peeled redskinned sweet potato (yam

• from 450g )

• 475ml baby Yukon Gold or baby Dutch yellow potatoes (about 250g ), scrubbed, halved lengthwise, then crosswise

• 400g stringless sugar snap peas, cut into 1/2-inch pieces

• 1 red pepper, cut into 1/2-inch cubes

• 1 large carrot, peeled, cut into matchstick-size strips

• 240ml plain flour

• 120ml d'eau

• 1 gros œuf

• 475ml panko (Japanese breadcrumbs)

• 6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets

• Huile végétale (pour la friture)

• Herbed Rice, warm

• Fresh basil sprigs and/or rocket (for garnish)

• Tranches de citron vert

• Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoons grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 950ml .

Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.

Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.

Place flour in shallow bowl. Combine 120ml water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.

Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in centre, about 3 minutes per side.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.