Steamed Sea Bass in Thai Curry with Asparagus & Shiitake

If you love curry and seafood, then this is the dish for you. It is a healthful meal because the fish is steamed and infused with the wonderful aromas and flavors of lemongrass, cilantro, mushrooms and ginger. I would prepare the curry sauce first before cooking the fish, then have all your ingredients prepped and ready, so you can finish the dish in a short time. Serve with steamed rice, to soak up the delicious curry sauce. (You can substitute any firm-fleshed fish; for the curry sauce, you can use lite coconut milk instead if you're concerned with calories.) [Note:  The dish in the photo has gnocchi in the vegetables, which I had prepared before and sauteed in butter before adding to the mix; omitting the gnocchi won't affect the flavor of the dish.]

Ingredients:

2 lemongrass (white parts only), peeled and sliced thin

1 bunch fresh cilantro                                       

Stems from 8 shiitake mushrooms

1 piece unpeeled ginger, about 2 inches long                            

4 sea bass fillets, about 6 oz each

1 tablespoon olive oil

4 oz pancetta, finely diced (or use bacon)

8 garlic cloves, minced

12 asparagus spears, trimmed and cut into 1-inch diagonal lengths

8 shiitake mushrooms, stemmed (use stems in steaming water for the fish)

1 large bunch spinach, steamed and washed

Salt and freshly ground pepper

Thai curry sauce for drizzling (see recipe below)

Fresh basil, for garnish

Directions:

Fill a large pot with two inches of water; add the lemongrass, cilantro and mushroom stems and bring to a boil; reduce to a simmer. Line the bottom of a steamer basket (to fit over the pot) with the ginger slices. Season the fish with salt and pepper and place on top of the ginger slices. Place the basket over the simmering water, cover and steam for about 8 minutes. Set aside and keep warm.

While fish is cooking, heat the olive oil over medium heat and saute the pancetta/bacon for until golden brown. Drain on paper towels. Re-heat the oil and sauté the garlic until golden. Add the asparagus and shiitake, sauté for one minute, or until the mushrooms are tender and asparagus is crisp tender. Add the spinach, toss well until heated through. Adjust the salt and pepper seasoning.

To plate:  Spoon the vegetable mix onto a plate, top with a fish fillet, and drizzle the warm curry sauce on top and around it. Garnish with basil. Serves 4.

Thai Curry Sauce:

1/4 cup canola oil (reduce amount if less oil is desired)

2 teaspoons minced garlic

1 teaspoon minced fresh ginger

1 tablespoon sliced lemongrass, peeled (white parts only)

1 cup coconut milk

2 tablespoons fish sauce

1 tablespoons palm sugar or firmly packed dark brown sugar

2 tablespoons Thai yellow curry paste

4 fresh mint leaves

10 fresh basil leaves (preferably Thai basil)

Heat the oil in a heavy saucepan over medium-high heat. Stir in the garlic, ginger, and sliced lemongrass, then the coconut milk, fish sauce, sugar, curry paste, mint, and basil. Cook, stirring, for 2-3 minutes, until thoroughly combined. Set aside to cool, then puree in blender. Return to pot set over low heat; keep warm.