Fried Asian Sea Bass with Ginger-Lemongrass Curry, Scallion Scapes and Edamame
Skinless Pla Krapong (Asian sea bass, ปลากระพง) filets are dipped in beaten egg, then dusted in a seasoned mixture of 65% organic rice flour and 35% organic corn flour, then shallow-fried in 1/4-inch of raw coconut oil until light golden brown and flaky.
Served over a curry of coconut milk, lemongrass, fresh ginger, galangal, red and green chilies, kaffir lime peel and coriander seed, with crispy scallion scapes, edamame and fresh Thai basil..
Fried Sea Bass with Ginger Lemongrass Curry, Scallion Scapes and Edamame
Generally mercury and PCP-free, the mild-tasting, high-protein Asian sea bass (barramundi in Australia) contains roughly 800mg of omega-3s per serving. With a texture similar to wild Alaskan cod, the Asian sea bass is suitable for frying, grilling and broiling.
