Bass with Herbed Rice and Coconut-Vegetable Chowder

Ingredients for Bass with Herbed Rice and Coconut-Vegetable Chowder

• 1 Esslöffel Pflanzenöl

• 3/4 cup chopped onion

• 3 kaffir lime leaves

• 3 large fresh basil leaves

• 1 Esslöffel gehackter, geschälter frischer Ingwer

• 1 tablespoon chopped jalapeño chilli with seeds

• 1 garlic clove, crushed

• 725ml canned unsweetened coconut milk

• 475ml vegetable broth

• 1 15.60g bottle fresh carrot juice

• 60ml finely chopped palm sugar

• or (packed) dark brown sugar

• 2 Esslöffel Fischsauce

• 600ml 1/2-inch cubes peeled redskinned sweet potato (yam

• from 450g )

• 475ml baby Yukon Gold or baby Dutch yellow potatoes (about 250g ), scrubbed, halved lengthwise, then crosswise

• 400g stringless sugar snap peas, cut into 1/2-inch pieces

• 1 red pepper, cut into 1/2-inch cubes

• 1 large carrot, peeled, cut into matchstick-size strips

• 240 ml Weizenmehl

• 120ml Wasser

• 1 großes Ei

• 475ml panko (Japanese breadcrumbs)

• 6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets

• Pflanzenöl (zum Braten)

• Herbed Rice, warm

• Fresh basil sprigs and/or rocket (for garnish)

• Lime wedges

• Ingredient info: Kaffir lime leaves are leaves of the kaffir lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoons grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 950ml .

Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD: Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.

Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.

Place flour in shallow bowl. Combine 120ml water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.

Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in centre, about 3 minutes per side.

Haftungsausschluss

Obwohl alle Anstrengungen unternommen wurden, um sicherzustellen, dass die Informationen korrekt und aktuell sind, können individuelle Bedürfnisse variieren und diätetische Anforderungen können sich je nach persönlichen Gesundheitszuständen unterscheiden. Überprüfen Sie immer die Lebensmitteletiketten und Allergeninformationen, bevor Sie ein Rezept zubereiten oder konsumieren. Wenn Sie spezifische gesundheitliche Bedenken, Allergien, Unverträglichkeiten haben oder einer medizinisch verordneten Diät folgen, holen Sie sich Rat von Ihrem Hausarzt, Apotheker oder einem registrierten Ernährungsberater, bevor Sie wesentliche Änderungen an Ihrer Ernährung oder Ihrem Lebensstil vornehmen.