Poached Sea Bass with Coconut Reduction

Meaty white fish are my favorite. Unfortunateley they are hard to find. So I cannot tell you how happy I was to see Sea Bass at the Fresh Market tonite:-)

I wanted it poached, with fresh vegetables and a light sauce. To tell you the truth, I did not really want to poach it in broth as most poach recipes called for so I thought of using my Demarle Cookware to get the same result. The recipe today was inspired by a recipe from Guy Fieri that was featured on the foodnetwork called Asian-Style Baked Mahi Mahi.

For two people, you will need the following ingredients: 1 large size sea bass piece ( about 1/2 lb or 8 oz. ), 1 cup of fresh snow peas, half of a red bell-pepper sliced thinly, 2 carrots peeled and sliced into small coins, 1/4 cup of coconut milk, 1/4 cup of chicken or vegetable broth, 1 tsp of fish sauce, 1/16 tsp of salt, 1/32 tsp of pepper, 1 tbsp of fresh or dry basil, 1 inch of fresh ginger grated, 1 large garlic clove pressed.

Mix all the ingredients mentioned above except for the vegetables and for the fish. Place the fish in this mixture and let it marinade for at least 30 minutes. After that time has elapsed, place the vegetables in the round mold, drizzle  3 tbsp of the marinade on top of the vegetables. Cover the round mold with the octogonal silpat and microwave for 2 minutes. Remove the round mold from the microwave, open it and place the fish atop the vegetables. Cover the round mold with the octogonal again and cook in a warm oven at 35o for 12-15 minutes. While the fish is cooking, empty the marinade in a small saucepan and bring to boil. When the mixture has come to boil, lower the temperature and let it simmer until the sauce reduces to half. To serve, place the vegetables on the plate. Place the fish atop of the vegetables and drizzle some of that sauce over the fish ( or not. The fish is great without the sauce, and if you are looking to cut down calories, then eat it without;-)

Bon Appetit and Happy Cooking!!!