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