Grilled seabass with fermented fish paste curry ကက္ကတစ်ငါးကင်နှင့်ခရမ်းချဉ်သီးငပိချက်

fermented fish paste

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso provides umami flavor while being more accessible.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories, while evaporated milk is often less expensive.

seabass

🥗Healthier: tilapia

💰Cheaper: cod

Tilapia is a leaner option, and cod is generally more affordable.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dill

Parsley and dill offer similar freshness at a lower cost.

Preheat the grill to medium-high heat.

Clean and scale the seabass, then score the skin.

Mix fermented fish paste, lime juice, and vegetable oil in a bowl.

Rub the mixture over the seabass, ensuring it gets into the scores.

Let the seabass marinate for 15-20 minutes.

Heat oil in a pan over medium heat and sauté chopped onion, garlic, and ginger until fragrant.

Add turmeric and chili powder, cooking for 1-2 minutes until spices bloom.

Pour in coconut milk and water, stirring to combine.

Bring the mixture to a simmer and add green beans and bell pepper.

Cook until vegetables are tender, about 5-7 minutes.

Grill the seabass for 6-8 minutes on each side, until the skin is crispy and the fish is cooked through.

Serve the grilled seabass over the curry sauce, garnished with fresh cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens