Fish &
Seafood
Recipes
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BiCoastal Seafood
We’ve got . . . choice, gourmet, selection
Sea Bass Paka (Sea Bass in Coconut Sauce)
Ingredients:
3 lbs. Sea Bass, whole
2 tbsp. lemon juice
Sea salt to taste
¼ tsp. chilli powder
1 large lemon, juiced
½ tsp. Haldi ( turmeric )
Ingredients for Curry:
1 ¾ cups coconut milk
1 tsp. chilli powder
½ tsp. garlic, crushed
½ tsp. salt
½ tsp. Haldi (turmeric )
¼ cup fresh lemon juice
½ tsp. Garam Masala
½ cup water
2 tbsp. cilantro, chopped
Preparation:
Marinate the fish in 2 tbsp. of lemon juice and salt for 30 minutes – then wash & pat dry
Mix together the chilli powder, the remaining lemon juice, and turmeric and smear over fish
Bake in a preheated over at 400º F for 25 minutes or until done.
Prepare the basic curry while the fish is cooking.
Pour the coconut milk into a large pan
Add the chilli powder, garlic, salt, turmeric and lemon juice, and bring to a boil, stirring continuously for 3 minutes
Add the Garam Masala and cook for 1 minute
Add the water and switch off the heat
Pour over the baked fish before serving and garnish with chopped cilantro
Serves 10 to 12.
Great with: Basmati rice, and peas
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