Thai-Spiced Grilled Chilean Sea Bass with Coconut Yogurt Marinade
Indulge in an exotic culinary experience with this Thai-Spiced Grilled Chilean Sea Bass, a delightful dish that elevates the mild richness of this delectable fish. Though often misnamed, Chilean Sea Bass is famed for its buttery texture and incredible flavor, making it the ideal choice for grilling. This recipe features a coconut yogurt marinade infused with aromatic Thai ingredients such as red curry paste, lemongrass, and fresh cilantro. Grilled to perfection, this dish offers a perfect balance of spice and zest, leaving a tantalizing sensation on your palate. Serve it alongside fragrant jasmine rice and vibrant sautéed bok choy for a truly satisfying meal.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Chilean Sea Bass Fillet
1 lb (skinless fillet)
Plain Nonfat Yogurt
1/2 cup (none)
Coconut Extract
1/2 teaspoon (none)
Red Curry Paste
3/4 teaspoon (none)
Garlic
2 cloves (minced)
Lime Zest
1 (zested)
Lime Juice
1/4 (freshly squeezed)
Cilantro
2 tablespoons (chopped)
Lemongrass
1 tablespoon (minced)
Thai Red Chili Peppers
3 (stemmed and minced)
Fish Sauce
1 teaspoon (none)
Ponzu Sauce
1/2 teaspoon (light soy sauce can be used as a substitute)
Instructions
1
In a medium mixing bowl, combine the plain nonfat yogurt, coconut extract, red curry paste, minced garlic, lime zest, lime juice, chopped cilantro, minced lemongrass, minced Thai red chili peppers, fish sauce, and ponzu sauce. Mix well until smooth to create a flavorful marinade.
2
Place the Chilean sea bass fillet in a ziplock bag or a shallow dish. Pour the marinade over the fish, ensuring it is fully covered. Seal the bag or cover the dish and let it marinate at room temperature for 30 minutes to absorb the flavors.
3
Preheat your grill to medium-hot coals. Once ready, remove the sea bass from the marinade and discard the marinade left in the bag or dish.
4
Grill the sea bass for approximately 4-8 minutes per inch of thickness, turning it once midway, until the fish flakes easily with a fork. To enhance the flavor, baste the fish occasionally with additional marinade during grilling (ensure the marinade used for basting is not the same that touched the raw fish).
5
Once grilled, remove the sea bass from the grill and let it rest for a couple of minutes. Serve hot with steamed jasmine rice, sautéed bok choy, and kebab-style grilled zucchini medallions if desired. For a complete experience, offer lime wedges and chile sauce (like sambal oelek) on the side.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein is a 1 lb Chilean Sea Bass fillet.
What makes Chilean Sea Bass a good choice for grilling?
Chilean Sea Bass is famed for its buttery texture and incredible flavor, which holds up well to grilling.
What are the primary ingredients in the marinade?
The marinade consists of plain nonfat yogurt, coconut extract, red curry paste, garlic, lime zest, lime juice, cilantro, lemongrass, Thai red chili peppers, fish sauce, and ponzu sauce.
How do I prepare the coconut yogurt marinade?
Combine all marinade ingredients in a medium mixing bowl and mix well until the consistency is smooth.
How long should the Chilean sea bass marinate?
The fish should marinate for 30 minutes at room temperature to absorb the flavors.
Should I marinate the fish in the refrigerator?
This recipe recommends marinating the fish at room temperature for 30 minutes.
What temperature should the grill be?
The grill should be preheated to medium-hot coals.
How long does it take to grill the sea bass?
Grill the sea bass for approximately 4 to 8 minutes per inch of thickness.
How many times should I flip the fish while grilling?
The fish should be turned once midway through the cooking process.
How can I tell when the fish is finished cooking?
The sea bass is done when the fish flakes easily with a fork.
Can I use the leftover marinade to baste the fish?
No, do not use the marinade that touched the raw fish for basting. You should use additional fresh marinade for basting.
What is a good substitute for ponzu sauce?
Light soy sauce can be used as a substitute if ponzu sauce is unavailable.
What type of yogurt is best for this recipe?
The recipe calls for 1/2 cup of plain nonfat yogurt.
What kind of chili peppers are used in the marinade?
The recipe uses 3 stemmed and minced Thai red chili peppers.
How should the lemongrass be prepared?
The lemongrass should be finely minced before being added to the marinade.
What suggested sides pair well with this dish?
It is recommended to serve the sea bass with steamed jasmine rice, sautéed bok choy, and grilled zucchini medallions.
Should the sea bass fillet have skin?
The recipe specifies using a skinless Chilean sea bass fillet.
What extra condiments can I serve on the side?
Lime wedges and chile sauce, such as sambal oelek, are excellent options to serve on the side.
How much garlic is required?
The recipe requires 2 cloves of minced garlic.
What is the purpose of coconut extract in the marinade?
Coconut extract provides an exotic aromatic flavor that complements the Thai spices.
How much fish sauce should be added?
You should add 1 teaspoon of fish sauce to the marinade.
Is this recipe considered spicy?
Yes, it features spice from red curry paste and three Thai red chili peppers.
What is the first step in the instructions?
The first step is to combine the yogurt and all seasoning ingredients in a mixing bowl to create the marinade.
How much lime juice is needed?
The recipe calls for 1/4 of a lime, freshly squeezed.
Should I let the fish rest after grilling?
Yes, let the sea bass rest for a couple of minutes after removing it from the grill.
What tools do I need for the fish preparation?
You will need a mixing bowl, a ziplock bag or shallow dish for marinating, and a grill.
How much red curry paste is used?
The recipe uses 3/4 teaspoon of red curry paste.
Is cilantro used in this recipe?
Yes, the recipe uses 2 tablespoons of chopped fresh cilantro.
What are the tags associated with this recipe?
Tags include grilled fish, Chilean sea bass, Thai cuisine, grilling, healthy dinner, seafood, asian flavors, and main course.
Can I use a ziplock bag for marinating?
Yes, a ziplock bag is a recommended option for ensuring the fish is fully covered in marinade.