WSB Recipe - Kayak Fishing Adventures on Big Water’s Edge

buddha · 08-04-2014, 08:07 PM

Spicy Curry White Sea Bass Recipe

Spices
Cumin
Coriander
Turmeric
Mustard Seed
Ground Ginger
Black peppercorns ground
Sea Salt

dried guajillos
dried arbol or japones chiles
vinegar
sugar
salt

coconut milk (optional)

sea bass or any white fleshed fish or shellfish

Half flour and half cornstarch mixture
canola oil

Buy all of the spices whole if you can and blend them in a spice grinder or a dedicated coffee grinder for spices. Or use a mortar and pestle.

Grind and put aside.

Take the dried guajillo and arbol/japones chiles and toast them in a frying pan until browned but not blackened. Put the arbol/japones aside. Put the guajillos in water and let them soak until softened. Don't soak the arboles/japones chiles. You can soak the guajillos with hot water and let them sit.

When the guajillos are soft take them out of the water and put them in a blender with the arbol/japones chiles.

Add vinegar a touch of sugar and a LOT of salt.

Blend and then taste and adjust depending if you need more vinegar, sugar or salt or a touch of water.

When you like the taste then strain it out for a finer consistency.

In a pan get some canola oil about a half cup and gently put the spices in until blended on medium heat and do not burn.

Add the chile mixture to it and taste.

Adjust for taste again with water, vinegar, sugar or salt.

Add coconut milk if desired.

When the sauce is done set it aside.

Get your white sea bass fillets and sprinkle with black pepper and salt and then dust with the corn starch and flour mixture and fry quickly in oil 370 degrees. Take out the fillets and do not overcook.

Add the sauce and gently cook the sauce with the fish until it is cooked through.

Enjoy!

08-04-2014, 08:07 PM	#5
buddha Senior Member Join Date: Feb 2009 Location: chula vista Posts: 907	Spicy Curry White Sea Bass Recipe Spices Cumin Coriander Turmeric Mustard Seed Ground Ginger Black peppercorns ground Sea Salt dried guajillos dried arbol or japones chiles vinegar sugar salt coconut milk (optional) sea bass or any white fleshed fish or shellfish Half flour and half cornstarch mixture canola oil Buy all of the spices whole if you can and blend them in a spice grinder or a dedicated coffee grinder for spices. Or use a mortar and pestle. Grind and put aside. Take the dried guajillo and arbol/japones chiles and toast them in a frying pan until browned but not blackened. Put the arbol/japones aside. Put the guajillos in water and let them soak until softened. Don't soak the arboles/japones chiles. You can soak the guajillos with hot water and let them sit. When the guajillos are soft take them out of the water and put them in a blender with the arbol/japones chiles. Add vinegar a touch of sugar and a LOT of salt. Blend and then taste and adjust depending if you need more vinegar, sugar or salt or a touch of water. When you like the taste then strain it out for a finer consistency. In a pan get some canola oil about a half cup and gently put the spices in until blended on medium heat and do not burn. Add the chile mixture to it and taste. Adjust for taste again with water, vinegar, sugar or salt. Add coconut milk if desired. When the sauce is done set it aside. Get your white sea bass fillets and sprinkle with black pepper and salt and then dust with the corn starch and flour mixture and fry quickly in oil 370 degrees. Take out the fillets and do not overcook. Add the sauce and gently cook the sauce with the fish until it is cooked through. Enjoy! Last edited by buddha; 08-05-2014 at 09:45 AM.