Coconut, Curry Vegetables
1 large, red bell pepper, julienned 1/4 inch thickness
1 medium sized onion, cubed 1 inch
1 pound mini red potatoes with skins on, scrubbed, cut to a 1 1/4 inch thickness.
Salt & pepper
8 ounces grape tomatoes (dry weight) halved
Salt & pepper
3 tablespoons canola oil
1/2 cup minced shallots
1 tablespoon minced garlic
1 tablespoon fresh grated ginger
1 1/2 tablespoons red curry powder (Savory Spice Co.)
3 cups vegetable broth
13.5 ounce can coconut milk
1 1/2 cups chopped Bok Choy
3 tablespoons soy sauce
10 ounces very fresh sea bass, skinless
Fresh basil, cilantro & flat leaf parsley
Place bell pepper, onion and potatoes in a large bowl, season well with salt & pepper & toss. Add enough canola oil to lightly coat (about 2 Tbsps.) and toss to coat.
Line a extra large baking sheet with parchment paper and spread vegetables out, leaving a separate area for the tomatoes. Place all the tomatoes together, sliced ends up and lightly sprinkle with salt & pepper & sugar, then drizzle with canola oil & rice vinegar.
Roast in the oven on center rack at 450 for 25-30 minutes or until vegetables are caramelized and potatoes are tender. (during cooking, open oven door and close quickly to release moisture.
Heat Canola oil over med temperature in large sauce pan. Once shimmering, add minced shallots and cook until translucent in color. Reduce heat to low and add minced garlic and ginger, stirring to keep from burning. Add red curry powder and stir constantly for 1 minute.
Add vegetable broth, coconut milk, Bok Choy & soy sauce and cook on medium-low heat uncovered until thickest parts of Bok Choy are tender.
Salt & pepper the cubed sea bass.
Heat 2-3 tablespoons of oil in a non-stick frying pan over med high temperature. Once oil is hot, add sea bass and sear quickly (Don't overcook)
Add vegetables and sea bass to pan and cover to keep warm. Top with chopped basil, cilantro & parsley right before serving. Serve over rice.