Thai Coconut Chilean Sea Bass over wilted Asian greens with tostones

Here is an amzingly delicious and healthful meal. A four ounce serving with sauce, greens and a pair of tostones is less than 400 calories. But most importantly it is scrumptously yummy. The sauce can be done ahead of time and adds a flavorburst to a number of other items that can be topped with it. Try other seafood like scallops or salmon or even meat and poultry.

·         Sea Bass

•  Chilean Sea Bass, 4 ounce portions
•  Rice flour for dusting
•  ~¼ cup Cilantro, finely chopped for garnish
• Black sesame seeds, for garnish

·         Thai Coconut Sauce

• 2 Tbs tapioca pearls
• ½ cup boiling water
• 2 Shallots , finely chopped
• 2 Leeks, finely chopped
• 2 cloves garlic, minced
• 3 Tbs neutral oil (like tea oil)
• 1 mango, finely chopped
• 1 tsp. freshly grated ginger
• 6-10 Kaffir Lime Leaves
• 3 sprigs fresh thyme
• 3 sprigs fresh oregano
• 3 stalks lemongrass
• 1 can coconut milk (13.7 ounces)
• 1 quart shellfish stock (may substitute light chicken stock; or vegetable if making a vegetarian version)
• Juice of 2 limes
• ½ tsp. Chinese 5 spice
• ½ tsp. ground cumin
• ½ tsp. ground coriander
•  ½ tsp. ground turmeric
• ½ tsp. fresh ground black pepper
• 6 Thai chilies, split lengthwise

·         Tostones (Fried Plantains)

• 2 Plantains, peeled and cut into ~ 1 inch segments
• Sea Salt (a smoked sea salt works well)
• Oil for frying

·         Wilted Greens

• 4 ounces fresh baby arugula
• 1 bunch fresh Asian watercress (also known as Chinese watercress)
• ½ ounce fresh basil leaves
• 1 Tbs sesame oil

In a bowl add ½ cup boiling water to the tapioca pearls. Allow the pearls to dissolve creating a paste, set aside. Heat 1 Tbs of oil in a medium sautoir or sauté pan. Add the leeks, shallots and garlic and cook until softened, about 3 minutes. Add the stock, coconut milk and the cumin, coriander, black pepper, 5 spice and turmeric. Add the lime juice, ginger and mango. In a section of cheesecloth place the thyme, oregano, lemongrass and lime leaves. Tie off the cheesecloth and add to the mixture, allowing the flavors to gently meld. In a separate piece of cheesecloth split the chilies prior to tying them off in their own bundle. Add these to the mixture. Allow to gently simmer for about 2 hours, until reduced by about half. Taste occasionally as the liquid simmers, when the heat from the chilies is just a little less than your preference, remove them. The mixture will intensify the flavors as it concentrates. When the mixture has reduced by half, remove the cheesecloth bundles, and pass the liquid through a sieve. Add the tapioca mixture and return to the stovetop. Bring the liquid to a boil and allow to thicken, about 4-5 minutes. Remove and pass through the sieve once more to remove any undissolved pearls. Set the sauce aside. The sauce can be done several days ahead of time.

Preheat the oven to 350 degrees. Heat a sauté pan over medium heat with 1 Tbs of neutral oil. Season the rice flour with a little salt, pepper and Chinese 5 spice. Lightly coat the sea bass in the mixture. Cook the sea bass about 4 minutes per side until it is golden brown. Finish in the oven for about 10 minutes, the exact time depends on the thickness of the fish.

Heat 1 Tbs of a neutral oil in a pan to 325 degrees. Add the plantains and allow to turn a golden color, about 4-5 minutes. Remove and arrange on a baking sheet. Using the back of another baking sheet, or the back of a pan, smash them down. Return to the oil for another 4-5 minutes, remove and top with sea salt.

Heat the sesame oil in a medium sauté pan. Add the greens, season with salt and pepper and cook, stirring frequently. As soon as they have wilted, about 3-4 minutes, remove.

To serve place the four ounce portion of sea bass on top of the greens with the plantains (two total) on each side. Top the fish with about 2 Tbs of sauce and garnish with cilantro and sesame seeds.

Note: You can check with your fishmonger for verification that the Chilean Sea Bass was sustainable, line caught Chilean Sea Bass or Patagonian toothfish. Also, some of the items like the Kaffir lime leaves, Chinese watercress and lemongrass can be found in Asian markets or Oriental grocers.