Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney

Name: Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney
Total time: 1 h 30 min
Yield: Serves 4
Cuisine: asian
Ingredients: 4 6-ounce pieces wild striped bass; 5 tablespoons olive oil; Kosher salt and pepper; 4 cloves garlic, thinly sliced; 4 pinches ground cinnamon; 4 pinches ground cloves; 2 cups basmati rice; 4 cups rice milk; 2 tablespoons coconut cream (or coconut milk); 3 tablespoons shredded unsweetened coconut; 2 bay leaves; 1/4 serrano chili, seeded and minced, more if desired; 2 tablespoons thinly sliced chives; 2 tablespoons butter; 1 small onion, finely chopped; 1 teaspoon curry powder; 1/2 teaspoon turmeric; 2 cups diced (1/4 -inch) tart apple; 1/2 banana, diced (1/4 -inch)

By Amanda Hesser

Total Time: 1 hour 30 minutes
Rating: 4(28)
Comments: Read comments

Featured in: Recipe Redux; 1939: Ceylon Curry of Oysters

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Ingredients

Yield:Serves 4

46-ounce pieces wild striped bass
5tablespoons olive oil
Kosher salt and pepper
4cloves garlic, thinly sliced
4pinches ground cinnamon
4pinches ground cloves
2cups basmati rice
4cups rice milk
2tablespoons coconut cream (or coconut milk)
3tablespoons shredded unsweetened coconut
2bay leaves
¼serrano chili, seeded and minced, more if desired
2tablespoons thinly sliced chives
2tablespoons butter
1small onion, finely chopped
1teaspoon curry powder
½teaspoon turmeric
2cups diced (¼ -inch) tart apple
½banana, diced (¼ -inch)

Ingredient Substitution Guide

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Preparation

Step 1
Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with ½ tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another ½ tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
Step 2
In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
Step 3
Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
Step 4
Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
Step 5
To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.