Seared Sea Bass with Spicy Lemongrass Crust

You can substitute another white fish, such as halibut, or even chicken or pork for the sea bass.

For the Thai green curry sauce:

• 3/4 cup unsweetened coconut milk
• 1-1/2 tsp. green curry paste
• 2/3 cup homemade or low-salt chicken broth
• 1 Tbs. fish sauce
• 1 Tbs. granulated sugar
• 1/4 tsp. turmeric
• 1 Tbs. cornstarch
• 2 Tbs. water
• 1/2 tsp. fresh lemon juice

Tip:

Green curry paste is available in Asian markets and in some supermarkets. 

For the sea bass:

• 1/4 cup finely chopped lemongrass (1 to 2 stalks)
• 1 Tbs. crushed red pepper flakes; more to taste
• 1 Tbs. finely chopped garlic
• 1/2 tsp. turmeric
• 1-1/2 tsp. kosher salt
• 2 tsp. granulated sugar
• 2 Tbs. water
• 4 sea bass fillets (6 oz. each)
• 2 to 3 Tbs. vegetable oil

Make the curry sauce:

In a small saucepan, heat 3 Tbs. of the coconut milk over low heat. Add the curry paste; stir to dissolve. Let the mixture simmer until fragrant, about 2 minutes, stirring to prevent burning. Add the chicken broth, remaining coconut milk, fish sauce, sugar, and turmeric. Simmer until slightly reduced, about 10 minutes. In a separate small bowl, dissolve the cornstarch in the water. Use this to thicken the sauce by adding 1 tsp. at a time and stirring well. Just before serving, stir in the lemon juice. 

Prepare the sea bass:

In a bowl, combine the lemongrass, red pepper flakes, garlic, turmeric, salt, sugar, and water. Add the sea bass, turning to cover it, and marinate for about 20 minutes.

In a nonstick frying pan large enough to hold the fish, heat the oil over medium-high heat. Add the fillets and cook until just done, 5 to 6 minutes on each side. Remove from the heat and drain on paper towels. Serve the fish in a pool of green curry sauce..