Black Bass with Coconut Curry and Scotch Bonnet Chiles Recipe
Total Time: 35 minutes
Serves: 4
Looking for a dish that's both elegant and flavour-packed? This recipe for Black Bass with Coconut Curry is the perfect choice. Luxurious coconut, fragrant curry, and a touch of heat from Scotch bonnet chiles make this a restaurant-quality meal you can effortlessly whip up at home. And to elevate the experience? We’ve handpicked the perfect wine pairing to complement every bite.
Ingredients
4 (170-gram) black bass or black cod fillets
Kosher salt
30 ml olive oil plus more for drizzling
2 large carrots, thinly sliced
½ bulb fennel, thinly sliced
1½ shallots, thinly sliced
½ green apple, thinly sliced
2 cloves garlic, thinly sliced
5 cm knob ginger, peeled and thinly sliced
2 bay leaves
7 grams fennel seeds
7 grams coriander seeds
1 teaspoon ground turmeric
7 grams whole black peppercorns
1 tablespoon vadouvan curry powder
480 ml chicken stock
480 ml coconut milk
1 Scotch bonnet or serrano chile, thinly sliced
Small cilantro sprigs, to garnish (optional)
Cooked jasmine rice
Directions
1. Roast the Black Bass
Preheat your oven to 450°F (230°C). Place the fish on a baking sheet, season generously with kosher salt, and drizzle with olive oil. Roast for about 15 minutes until the fish is flaky and tender at its thickest point.
2. Prepare the Curry Sauce
While the fish roasts, it's time to make the curry.
Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot over medium heat.
Add the carrots, fennel, shallots, and green apple. Sauté for about 5 minutes until the shallots are translucent.
Stir in garlic, ginger, bay leaves, fennel seeds, coriander seeds, turmeric, black peppercorns, and vadouvan curry powder. Cook until the spices are aromatic, about 2 minutes.
Pour in the chicken stock and coconut milk. Bring to a gentle boil before reducing the heat to medium-low. Simmer for 15-20 minutes until the curry thickens to the consistency of melted ice cream.
Strain the curry through a fine-mesh sieve, pressing on the solids to extract maximum flavour, and season with a pinch of salt to taste.
3. Assemble & Garnish
Transfer the roasted black bass fillets to shallow serving bowls. Generously ladle the golden curry sauce over the fish. Add a scattering of sliced Scotch bonnet chiles for a fiery kick and top with fresh cilantro sprigs if desired. Serve alongside fluffy jasmine rice.
Chef’s Tip: If you're new to Scotch bonnets, use them sparingly! They're packed with heat, so adjust the quantity based on your spice tolerance.
The Perfect Wine Pairing
Pair this luxurious dish with a crisp, refreshing Albariño or an off-dry Riesling to elevate your dining experience. These wines not only enhance the aromatic qualities and richness of the curry but also temper the heat from the Scotch bonnet chiles.
Top Picks from Our Store:
Bright with salinity and citrusy freshness, this wine cuts through the richness of the coconut curry, leaving a clean, invigorating finish.
A medium-bodied Albariño, this wine features floral notes and a slight mineral edge, beautifully balancing the dish’s bold spices.
With a complex mix of tropical fruit and herbal undertones, it’s a match made in heaven for the black bass and curry’s creative flavour profiles.
Why Albariño Works
Albariño’s crisp acidity slices through the creamy richness of the coconut milk while its citrus zestiness harmonises with the dish's tangy aromatic spices. And with moderate alcohol levels, it keeps the heat from the Scotch bonnet chiles refreshingly manageable.
Celebrate Every Sip
This meal isn’t just about food; it’s an experience. Whether you’re hosting a dinner party or treating yourself to an extraordinary night in, this combination of Black Bass and Albariño is sure to impress.
Discover the perfect wine for your moments → Shop Albariño and make this recipe unforgettable.
Your trusted wine-lover friend,
Dis & Dis
Related post
12
Apr
11
Apr
10
Apr
08
Apr
07
Apr
