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.
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Servings Prep Time
4servings 30minutes
Cook Time
40minutes
Ingredients
Thai Curried Bass
Black Rice
Roasted Winter Squash
  • 2medium acorn squashcut into wedges (remove seeds, wash them, toast in 350 degree oven with olive oil and salt until brown. Use for garnish)
  • 1tbsp 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.
  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.