How To Make Curried Fish Stew & Chilean Sea Bass With Coconut Jasmine Rice

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

fish fillets

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a plant-based option, while canned tuna is more affordable.

curry powder

🥗Healthier: homemade curry blend

💰Cheaper: generic curry powder

Homemade blends can be tailored to taste and cost.

lime juice

🥗Healthier: fresh lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity at a lower cost.

Heat grape seed oil in a wok until hot and smoking.

Add chunks of marinated sea bass to the wok in batches to avoid overcrowding.

Cook the fish until slightly caramelized, then remove from the wok.

Add chopped onion to the wok and sauté until heated through.

Add garlic and ginger; sauté for about 30 seconds.

Stir in coriander seeds and cumin seeds to release their flavors.

Add chopped scotch bonnet pepper and bell peppers to the wok.

Stir in about 1 tablespoon of curry powder and toast for a moment.

Pour in about 1 cup of chicken stock and stir.

Add coconut milk and a little salt; mix well.

Return the fish to the wok and combine with the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens