Thai Curried Bass with Black Rice and Winter Squash

These days I’m all about the easy meals. Which is funny because finally, for the first time in my life, I have way more time to prep for dinner. Or so it seems. Long story short: I am now (mostly) a stay at home mom. Aside from working part time as a pastry consultant (and an aspiring food blogger!!), I spend most of my time with my 3 year old goofball. Which is amazing… and completely exhausting. I wouldn’t change anything about my daily life but I am surprised at how little time I actually get to put into my recipes. Which is why I love recipes like this Thai Curried Bass with Black Rice and Winter Squash. Visually, it’s quite stunning. But prep-wise, its a piece of cake! Especially if you read yesterday’s post and stocked up on my Panang Curry Paste!

Black rice, brussels sprouts, winter squash

Yes, I know I’ve mentioned that I love Thai food before. And yes, this recipe is another Thai inspired dish. But honestly, the aromatic Thai flavors actually take a supporting role to the other ingredients here. Make sure to start with a decent piece of fish. I have been blessed with an abundance of local seafood since becoming a Mainer so finding great fish may be a little easier for me than someone living in a land locked town. But your local fish monger will always be willing to help you choose a great fish for any recipe. And while I used local bass, feel free to use whatever fish looks best to you and your fish guy. (Also check out The Monterey Bay Seafood Watch! It’s a great resource for buying sustainable fish.)

Thai Curried Bass with Black Rice and Winter Squash

The black rice (or “Halloween rice” as I called it to entice my picky 3 year old to eat it. Spoiler: it totally worked!) is nutty like wild rice but soft like jasmine. This may also be a little challenging to find but thanks to the recent restaurant hype, it has been easier to get. And winter squash… its that time of year and its always ohhh so yummy. Simple roasted squash is a show stopper on its own but in this recipe, it dances with the other flavors beautifully. And don’t forget to save and roast the seeds for a freebie garnish!

I know this Thai Curried Bass with Black Rice and Winter Squash recipe may seem like a daunting recipe. But I promise, its a gourmet-meal-within-minutes kind of a dish. What makes it so good is its seasonal simplicity. As with all of my recipes, using the freshest, seasonal, and most local products available will not only ease your prep time but give you an incredibly flavorful meal.

Note:

My homemade Panang curry paste is spicy so use sparingly for those sensitive to heat.

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Thai Curried Bass with Black Rice and Winter Squash
This Thai Curried Bass with Black Rice and Winter Squash is a wonderful seasonal showcase of colors, flavors, and textures. Every ingredient dances around each other with comfort and flare, making it a perfect dish to start the Fall season.
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Thai Curried Bass
Black Rice
Roasted Winter Squash
  • 2 medium acorn squash cut into wedges (remove seeds, wash them, toast in 350 degree oven with olive oil and salt until brown. Use for garnish)
  • 1 tbsp olive oil
  • to taste salt
Garnish
Prep Time 30 minutes
Cook Time 40 minutes
Servings
servings
Ingredients
Thai Curried Bass
Black Rice
Roasted Winter Squash
  • 2 medium acorn squash cut into wedges (remove seeds, wash them, toast in 350 degree oven with olive oil and salt until brown. Use for garnish)
  • 1 tbsp olive oil
  • to taste salt
Garnish
Instructions
Black Rice
  1. Rinse and drain the rice. Place the chicken stock, rice, ground ginger, and a pinch of salt in a small saucepan. Bring to a low boil then lower temp to medium low, cover, and cook until rice is soft (40 minutes). Season with salt if needed.
Winter Squash
  1. Toss wedges in olive oil and season with salt. Place on a sheet pan and roast in 450 degree oven until edges are brown and interior is soft, about 25 minutes.
Thai Curried Bass
  1. Season each portion of fish with salt. Place olive oil in a stainless steel skillet over medium heat. When the oil is shimmering, add the fish. Sear the fish for 4-5 minutes then turn over. Sear other side for 3-5 minutes or until internal temperature is 125 degrees. Rest for 5 minutes before serving.
    Thai Curried Bass with Black Rice and Winter Squash
  2. Place the curry paste and coconut milk in a small saucepan, bring to a boil, lower temperature to low and cook for 3-4 minutes. Season with lime juice and salt. Pour over fish.
Garnish
  1. Toss the brussels sprout leaves in olive oil and salt and roast in 450 degree oven for 5-6 minutes, or until slightly charred.
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