RECIPE: Chilean Sea Bass with Shrimp and Scallops with Coconut Cilantro Base Sauce

December 9, 2015

Photo by Anna Goodson

 

 

Chilean Sea Bass with Shrimp and Scallops

 

Sea bass

Half stick of lemon grass All-purpose flour
Small amount of bok choy leaves 5 regular-sized shrimp
1-2 cherry tomatoes

 

1. Skewer the sea bass with a half stick of lemon grass.

2. Lightly batter pan with all purpose flour.
3. Pan sear the sea bass for a minute or two. 4. Pan sear the shrimp and scallops for

another minute or two.
5. Put in oven for 9-10 minutes.
6. Place bok choy on plate, then sauce, then

the shrimp and scallop.
7. Top with a cherry tomato and parsley.

 

 

Coconut Cilantro Base Sauce

 

5 oz Coconut Milk
1 t cilantro,
1 t garlic
4-5 sliced galanga herb

 

Boil until you reach desired consistency.

 

 

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