Stripe Bass in Coconut Milk

1 medium-sized whole Striped Bass (about 8 inches long), cleaned and scaled
salt and pepper to rub fish
2 cups fresh coconut milk or 1 can
3 tablespoons fish sauce
1 laurel leaf, torn
2 red Roma tomatoes, chopped
1/2 medium-sized onion, chopped
3 stalks green onion, sliced 1/3"
1 Jalapeno pepper, remove seeds and chop finely
1 /4 cup cilantro tops


Pour 2 cups  of coconut milk in a wok and heat to medium.  Add 3 tablespoons fish sauce and  laurel leaf.  Boil for 5 minutes. Meanwhile, mix chopped tomatoes, yellow onions, green onion, Jalapeno  pepper, in a bowl until well blended.  Stuff fish with the mixture, inside the head and on the  belly of the fish.  Lay fish gently  in the wok with coconut milk.  Add some of the remaining mixture to the coconut milk just to add color.  Cover with a lid and gently boil for 10 minutes. Remove fish from heat and transfer to a serving dish. Scoop coconut gravy and pour on top of fish. Garnish with cilantro tops and serve immediately.

*  Serves 6

*  Serve with steamed rice


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