Coconut Poached Black Bass

Name: Coconut Poached Black Bass
Total time: 1 h 45 min
Yield: 6 to 8 servings
Cuisine: thai
Ingredients: 4 whole black bass, about 1 1/2 pounds each, cleaned and filleted, heads and bones reserved; 1 tablespoon extra virgin olive oil; 8 shallots, sliced; 10 Thai chilies, 6 sliced, 4 halved lengthwise; 5 garlic cloves, sliced; 2 lemon grass stalks, outer stems removed, cores halved and pounded; 1 cup ikan bilis; 6 pieces assam skin, rinsed well in cold water; 6 makrut lime leaves; 5 Thai basil stems, leaves reserved for garnish; 5 Vietnamese coriander (rau ram) stems, leaves reserved for garnish; 4 cilantro roots, cleaned and trimmed; 3 tablespoons coriander seeds; 6-13 1/2-ounce cans coconut milk; 2 teaspoons salt, plus additional, to taste; Freshly squeezed juice and grated zest of 1 lime, plus additional juice and zest to taste; 2 torch ginger petals, julienned, for garnish

By Melissa Clark

Updated June 3, 2020

Coconut Poached Black Bass — Ruby Washington/The New York Times

Total Time: 1 hour 45 minutes
Rating: 4(25)
Comments: Read comments

Featured in: THE CHEF: ZAK PELACCIO; From Malaysia, a Pungent Ferment

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Ingredients

Yield:6 to 8 servings

4whole black bass, about 1½ pounds each, cleaned and filleted, heads and bones reserved
1tablespoon extra virgin olive oil
8shallots, sliced
10Thai chilies, 6 sliced, 4 halved lengthwise
5garlic cloves, sliced
2lemon grass stalks, outer stems removed, cores halved and pounded
1cup ikan bilis
6pieces assam skin, rinsed well in cold water
6makrut lime leaves
5Thai basil stems, leaves reserved for garnish
5Vietnamese coriander (rau ram) stems, leaves reserved for garnish
4cilantro roots, cleaned and trimmed
3tablespoons coriander seeds
6-13½-ounce cans coconut milk
2teaspoons salt, plus additional, to taste
Freshly squeezed juice and grated zest of 1 lime, plus additional juice and zest to taste
2torch ginger petals, julienned, for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Rinse fillets, fish heads and fish bones well (there should be no blood) and pat dry. Refrigerate fillets until ready to use.
Step 2
In stock pot or Dutch oven, heat oil over medium heat. Add shallots, sliced chilies, garlic and lemon grass, and cook, stirring, until softened, about 5 minutes. Add fish heads and bones, ikan bilis, assam skins, 4 lime leaves, Thai basil stems, Vietnamese coriander stems, cilantro roots and coriander seeds and cook 2 to 3 minutes more. Stir in coconut milk and salt. Simmer, covered, for 1 hour.
Step 3
Strain liquid into a bowl, wiping out pot. Add lime juice and zest to coconut mixture; taste and adjust seasoning if necessary.
Step 4
Arrange fillets back in the pot and cover with coconut milk mixture. Cook, covered, over low heat, until fish is opaque and just cooked through, 5 to 7 minutes. Meanwhile, remove stem and spine from remaining lime leaves and discard. Julienne leaves. Tear up reserved basil and coriander leaves. Divide fish among shallow bowls and ladle some coconut mixture on top. Garnish with halved chilies, julienned lime leaves, torn herbs and ginger, if desired.

Tip

Thai chilies, ikan bilis, assam skin, kaffir lime leaves, Thai basil, Vietnamese coriander and torch ginger are available in Malaysian specialty markets like Asia Market, 71½ Mulberry Street, (212) 962-2028.