Curried Whole Mediterranean Sea Bass

Curried whole fish (pieces) is one of my most delicious signature recipes. It is easy to prepare and explodes with flavors that capture the tropical eclectic essence of the West Indies. This recipe is fundamentally Jamaican, with an Asian, and East Indian twist. The key to success in recreating this recipe is knowing the cooking times for the fish used. This recipe serves 2 people. This is one of my all time favorite dishes. I hope that you enjoy it too!

Course dinner, Entree, Main Course

Cuisine Indian fusion, Jamaican fusion, West Indian

Keyword curried fish, curried whole fish, curry, madras curry, pescetarian, seafood curry

Prep Time 15

Cook Time 45

Marinading 1

Total Time 2

Servings People

Calories 709kcal

Author Dr. Wendy Dearborne

Equipment

1 heavy bottomed sauté pan with tight fitting lid or wok with a lid.
Large bowl with cover
Saran Wrap or cling film
Cutting board
Sharp knife

Ingredients

2 large Mediterranean Sea Bass cleaned. Scales, guts and fins removed

Marinade

1/2 large onion sliced
1 tbsp garlic minced
3 sprigs thyme fresh
1 large roma tomatoes chopped
2 tbsp spring onion chopped. Reserve green tops for garnish
1 tsp pimento; Jamaican allspice
3-4 tbsp curry powder madras
1 tsp garlic powder
1 tsp onion powder
2 tsp ginger powder
1 tsp turmeric
1 tsp cumin seeds
2 tsp cumin powder roasted
1 tsp mushroom seasoning optional
1 tsp cooking oil
1 tsp black pepper
1/2-1 tsp salt or to taste

Cooking

3-4 tbsp avocado cooking oil + 2-3 tsp extra
8 oz coconut milk full fat reserve 1 tbsp for garnish
1/2 cup boiling water if necessary

Garnish

1 tbsp cilantro rough chopped
2 tbsp green onion tops
1 tbsp coconut milk

Instructions

Mise En Place

Get everything together you need to prepare this recipe. Mise en place!

Marinating The Fish

Cut the fish in half. so you have a head and tail pieces. Place the cut fish into a large bowl.
Add all the ingredients listed for the marinade into the large bowl containing the fish. Using your hands, combine well, making sure that the fish is thoroughly coated.
Cover the bowl with saran wrap or with a tight fitting lid and marinade in the refrigerator for 2 hours hours or overnight. Overnight is the best option.

Currying The Fish

Over medium heat, put 1/2 of the cooking oil into a large sauté pan or a wok.
While the cooking oil is heating, remove all the excess marinade stuck onto the fish, placing it back into the bowl for later use.

Quick Sear

Sear the fish for 2-3 minutes on both sides until golden brown. Control the heat. Remove from the wok or sauté pan.

Masala Time

In your wok or sauté pan, over medium high heat, add the remaining cooking oil. When the oil is shimmering, add all the marinade left in the bowl. Stir fry for 3-4 minutes. If the pan is too dry, add 1 - 2 teaspoons of oil.
After 3-4 minutes, turn the heat down to medium low, and cover the wok with the lid. Cook the masala for a total of 15 minutes, or until the oil starts to release from the masala. You'll be able to see a slight pooling around the edge of the masala or in the pan. Make sure to stir the masala well every 3 minutes to prevent it from burning. CONTROL YOUR HEAT!
Add the full fat coconut milk to the wok or sauté pan. Stir well so the masala is well incorporated into the coconut milk.
Add the seared/browned fish to the wok. Bring it to a rolling boil. Stir well. Add a little more coconut milk or boiling water if the curry looks to thick. Bring back to a boil and cover with a tight fitting lid. Turn the heat down to low, and simmer for 25-30 minutes minutes.
The fish is cooked when the flesh has turned white and flaky. Note: Depending on the weight and or thickness of the fish, it will require a shorter or longer cooking time. The internal temperature should register at 165°F. This temperature makes for a very well done fish.
Note: Depending on the weight and or thickness of the fish, it will require a shorter or longer cooking time. The internal temperature should register at 165°F. This temperature makes for a very well done fish.

Serve and Garnish

To serve, drizzle with a thin stream of coconut milk and sprinkle with the chopped cilantro and reserved green onion tops. Serve with steam rice or roti.

Notes

Essential To Cooking This Recipe

Types of fish

Most whole fish can be cooked this way. Most white fish as well mackerel. Fish always cooks best on the bone, however you can use filets too, the cook time will be shorter by 50-75%. Tuna and swordfish don't well for this recipe.
Note: The fish needs to be raw, fresh or defrosted for this recipe.

Marinade Variations

There are a couple of variations you can make to the marinade by adding any or all of the following:

minced scotch bonnet pepper
1 tsp of pickle pepper
1/4 chopped bell pepper
fresh minced ginger

Coconut Milk Substitute

If you don't like coconut milk you can use seafood or vegetable stock. To thicken the gravy you'll need to make a cornstarch slurry and add it at the end of the cooking time.

Slurry

1 tbsp cornstarch mixed into 2 tbsp cold water. Add a little at a time until your desired thickness has been achieved.

Nutrition