Sea Bass with Lemongrass and Coconut Cream Sauce

Since my wife first discovered she was pregnant, we hadn’t had a whole lot of fish, and since Ramya was born, I’ve been vowing to fix that and get fish back into our regular line-up. I’ve had Asian sorts of flavors on my mind lately and armed with an ample supply of lemongrass, thought this was the perfect opportunity for a good, simple sauce that would go perfectly with a simply prepared white fish, in this case, Chilean Sea Bass.

Sea Bass with Lemongrass and Coconut Cream Sauce

The sauce was excellent–not a lot of it, but intensely flavored. The lemongrass-ginger-lemon combo was a great foil to the anisey flavor of the tarragon and the highly reduced wine and coconut syrup gave the sauce a great, full flavored back-bone. This, of course, is all a complement to the star: the fish. Since that is so simply prepared (sautéed in butter), you’ll want high quality fish or this will fall flat on its face. This is also the sort of dish where a glass of full flavored white wine would complement it nicely–I’m always a sucker for a good Sauvignon Blanc.

  • 1 lb chilean sea bass
  • salt
  • pepper
  • allspice
  • 1 shallot
  • 3 cloves garlic
  • 1 inch knob ginger
  • 2 stalks lemongrass
  • 1 cup white wine
  • 1/2 cup coconut milk
  • small handful tarragon
  • juice of 1/2 lemon
  • salt
  • pepper

Reduce the wine and extract the lemongrass flavor

Begin with the sauce. Finely mince the shallot, garlic, and ginger and chop the lemongrass into ~1 inch segments, smashing those with the back of your knife to bruise them a bit. In a saucepan, melt some butter and then sauté the shallot for ~8 minutes. Then, add the garlic, ginger, and lemongrass for a minute further, at which point, you should deglaze with white wine.

Strain and reduce the sauce

Reduce this on medium heat for about 10 minutes to make the wine a bit more syruppy. At this point, pour the contents of the pot through a strainer, discarding the solids. Now, mix in the coconut milk, coarsely chopped tarragon, lemon juice, and season to taste with salt and pepper. Reduce this over low heat for 10-15 minutes more to thicken to your liking and concentrate the flavor.

Brown the Chilean Sea Bass on both sides

While the sauce is cooking, you should cook the fish. This is very simple–ensure it is free of scale and bone, rub with salt, pepper, and allspice, and then brown on both sides in a pan with melted butter until cooked through, roughly ~5 minutes per side (very variable and depending on the thickness of your filet).

Sauté the rainbow chard

While the fish and sauce are cooking, work on your side dishes. I did coconut rice and butter sautéed rainbow chard.

Finally, with everything done cooking, drizzle the sauce over the fish and enjoy!

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14 Responses to “Sea Bass with Lemongrass and Coconut Cream Sauce”

  1. Sophie Says:

    What an excellent meal: I so love it!! MMMMMMMMM,…

    Dear Mike, recently I made my 2nd batch of your home made vanilla extract & everybody in my family love it!! They want me to make it for them as a present!

  2. Ben Says:

    Hmmm coconut cream sauce. I bet it tasted great in this dish.

  3. we are never full Says:

    this sounds beautiful. we’ve made something similar w/ beef but the sea bass fillet looks amazing. adding the tarragon is a nice touch!

  4. Hélène Says:

    Great flavors Mike. Delicious pictures also. Hope the baby is doing well.

  5. nina Says:

    Yum, those big chunks of seabass look so inviting and I bet with the cream sauce, it must have been a killer meal!!!

  6. Pigpigscorner Says:

    Such wonderful flavours!

  7. Bellini Valli Says:

    Now that is my kind of tilapia Mke:D

  8. EAT! Says:

    I have made a similar dish with tilapia but never with lemongrass. I have wanted to give it a try. Thanks for the recipe.

  9. manal Says:

    thank u
    if i want to replace the win with another thing is the veneger will be ok???

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