How to Eat Like an Athlete
Macadamia-Crusted Sea Bass with Thai Red Curry Sauce
Makes: 6 servingsSea Bass
- 2 ounces macadamia nuts
- 1/2 cup flour plus extra for coating
- 2 egg whites
- 6 1/4-pound fillets Chilean sea bass
- Salt and pepper
- 1/4 cup olive oil
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 tablespoon Thai red curry paste
- 2 cups chicken broth
- 1/2 cup canned light coconut milk
- Juice of 1 lime
- 3 garlic cloves, minced
- 1 teaspoon minced ginger
- 1 tomato, chopped
- 1/4 cup cilantro leaves, chopped
- 1 teaspoon fish sauce
- 1 teaspoon sugar
Grind nuts with 1/2 cup flour in a food processor. In a bowl, lightly beat egg whites. Season fish with salt and pepper. Dust fillets with flour and dip into egg whites, then into nut mixture, coating all sides. Chill for 1 hour.
To make the sauce, heat 1 tablespoon olive oil in a saucepan. Add onion; saute until golden brown. Add curry paste; stir for 1 minute. Add broth and coconut milk. Boil for 3 minutes, then stir in remaining ingredients; simmer 20 minutes. Strain.
Heat 1/4 cup olive oil in a skillet. Add sea bass; cook until golden brown on all sides, about 12 minutes. Spoon curry sauce onto plates. Top with fish.
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