in Thai Red Curry Sauce
Black Sea Bass fillets are nice and thick with robust flavor and flaky texture. This is the kind of fish that pairs beautifully with our ultra creamy and delicious Thai inspired butternut squash and sweet potato red curry sauce, that is creamy, a little sweet, full of flavors with a touch spicy and so comforting all at once. Super simple to prepare and very generous in quantity – so much, you might even have enough veggies sauce left for another round.
Serves 2
2 Black Sea Bass fillets
1 small butternut squash
1 large sweet potato
2 tbsp coconut oil
1 tsp curry powder
1/4 tsp paprika
A pinch of cumin
2 garlic cloves, pressed
1 onion, thinly diced
1 tsp ginger, freshly grated
2 tsp turmeric, freshly grated 1/4 cup cognac (or any brandy of your liking)
1 can Thai coconut milk
1 cup vegetable stock
1 tbsp tomato paste
Juice of ½ a lime (can be replaced by 1 tbsp lemon juice)
1/2 tsp fenugreek powder (natural thickener)
Salt and pepper
1. Preheat the oven to 400F (205C)
2. Line your baking sheet with parchment paper.
3. Peel and cut butternut squash and sweet potatoes into 3/4 inch cubes.
4. Place the sweet potato and butternut squash in a baking tray with a pinch of salt and a tablespoon of the coconut oil.
5. Roast in the oven for 20 minutes.
6. Meanwhile, place a heavy-based pan over a medium heat and heat for a minute the curry powder, paprika and cumin.
7. Add the remaining coconut oil, the onion, pressed garlic cloves, turmeric, ginger, salt and pepper (pepper generously, to activate turmeric) and cook for 2-3 minutes.
8. Deglaze with cognac and let it evaporate for a minute.
9. Add coconut milk, vegetable stock, tomato paste, fenugreek, lime juice and let it simmer on low for 10 minutes.
10. Remove the roasted squash and sweet potatoes and add them to the Thai sauce stirring occasionally to ensure it doesn’t stick to the bottom of the pan.
11. Finally, place the black sea bass fillets on a baking tray and cook in the oven to 400F (205C) for 7 minutes if the fillets are small or 10 minutes if the fillets are large and thick.
Best served with rice.
Cheers Xx
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