Chilean Sea Bass is my favorite fish to eat. I love the sweet taste that it has. It is an expensive fish but when I do make it, I make it with a coconut milk tadka. Tadka is a term that means tempering of spices. It’s a great way to impart flavor fast to any food. This dish is quick but looks like you have spent hours making it.
This is how I temper the spices:
Heat up a pan. Once hot, add oil.
Add the whole spices and wait for them to “pop”
Now add ground spices and give it all a quick stir. That’s all we have to do for the tadka.
Turn heat to low. Add coconut milk and simmer. Now we pan fry our Chilean Sea Bass until it is cooked.
Sauté some baby spinach in a pan until wilted. Season with salt and pepper.
Taste the coconut milk and adjust the seasoning. Take it off from the heat. Spoon it on a serving platter. Put the fish on top. Add the spinach on top of that. Voila. Easy as can be.
Here is the recipe:
Chilean Sea Bass with Coconut Milk TadkaPrint Recipe
- 4 Chilean Sea Bass filets, about 4 oz each
- 13.5 oz. can of coconut milk
- 1.5 cups baby spinach
- salt and pepper to taste
- 3 tsp vegetable oil, separated
- WHOLE SPICE FOR TEMPERING
- 1 tsp black mustard seeds
- 1 6-8 curry leaves
- 1 in cinnamon stick
- 1-2 dry red chilies
- GROUND SPICES FOR TEMPERING
- 1/2 tsp turmeric
- 2 tsp coriander powder
- 1 tsp salt
- 3 pans
In a hot skillet, add oil.
Add whole spices. After 30 seconds, they should make a "popping sound". Give it a nice stir.
To the pan add the ground spices and give it a stir.
Turn heat down to a simmer and add coconut milk. Let simmer for about 10 minutes.
While coconut milk is simmering, make chilean sea bass.
In another pan, heat up 1 tsp oil on medium heat.
Add the fish. Do not overcrowd fish. Make in multiple batches, if necessary.
Season with salt and pepper.
Cover fish and turn over after 5 minutes. Fish should be nice and brown on one side.
After another 5 minutes, check to see if fish is done.
While fish is cooking, in a pan, heat up 1 tsp oil. Add spinach with salt and pepper.
Stir until just wilted.
Turn off heat from spinach, fish (make sure it is cooked through) and coconut milk.
Taste coconut milk and adjust salt if needed. Take out whole spices, if desired.
Spoon coconut milk on a serving platter. Place fish on top and then spinach on top of fish.