Curried Sea Bass with Coconut Milk

Serves 4 people
Cooking time: about 30 minutes
Dairy-free; gluten-free

  • 1 pound sea bass or other white fish, cut into cubes
  • 2 tablespoons coconut oil or grapeseed oil
  • 1 onion, peeled and chopped
  • 2 bell peppers, seeded and chopped
  • 1 cup cherry tomatoes, halved
  • 2 garlic cloves, peeled and chopped
  • 1 tablespoon fresh ginger, peeled and chopped
  • 2 tablespoons curry powder
  • 1 cup light coconut milk
  • 1 cup vegetable stock
  • 2 tablespoons fresh cilantro, chopped
  1. Heat the coconut oil over medium heat. Add the onions and bell peppers. Saute until beginning to soften.
  2. Add the tomatoes, garlic, and ginger. Saute until the tomatoes begin to break down. 
  3. Then, stir in the curry powder and cook for another two minutes, or until fragrant.
  4. Add the coconut milk and stock. Bring to a simmer, cover, and reduce heat. Simmer for about 20 minutes, until the vegetables are tender.
  5. Add the fish and cilantro. Simmer the fish in the broth for a few minutes, until it's cooked through and flakes apart.
  6. To serve, ladle the curry over brown basmati rice. Garnish with a little chopped cilantro. Enjoy!
Source for Ingredients
  • local sea bass, cherry tomatoes, bell peppers, baby spring onions, garlic, ginger, and cilantro from the West Hollywood Farmers Market
  • hot curry powder from All Spice
  • coconut oil from Kelapo
  • coconut milk and organic vegetable stock from Trader Joe's