Sea Bass With Thai Curry And Pistachios by Walter Manzke


1/3 cup Pearl tapioca
4 Stalks lemongrass
2 teaspoons Galangal
2 teaspoons Ginger
8 Lime leaves
24 ounces Coconut milk
1 Bunch fresh basil
1 Bunch fresh cilantro
2 Limes
salt and pepper
1/2 cup High quality cooked white crab meat
1/4 cup Fresh corn
1 Bunch white scallions, sliced
Thai curry paste to taste
2 cups Pistachios, shelled
20 ounces Sea bass 


For tapioca
Boil tapioca in water until cooked. Rinse in cold running water to remove starch.
In a small sauce pot, sweat 1 stalk sliced lemongrass, 1 teaspoon galangal, 1 teaspoon chopped ginger, and 4 lime leaves. Add 12 ounces coconut milk and simmer for 10 minutes. Add a few sprigs of basil and cilantro, juice of 2 limes and salt to taste.Simmer for 3-4 more minutes. Strain coconut milk and 1 cup of cooked tapioca and crab meat.

For corn
Clean corn from the cobs. Put corn cobs in a stock pot with enough cold water to cover.Simmer for 30 minutes to make a corn stock and strain.
In a large sauce pan, sweat 2 stalks sliced lemongrass, scallions, 4 lime leaves, 1 teaspoon galangal, and 1 teaspoon chopped ginger. Add corn and continue to sweat. Add curry paste and 1 cup pistachios. Add corn stock and 12 ounces of coconut milk. Season with salt to taste and simmer for 30 minutes. Blend in a high speed blender and strain.

For fish
Season with salt and pepper. Sauté fish fillets until the skin is crisp and flesh is cooked through.

For garnish
Lightly toast 1 cup pistachios in the oven.

To serve
Place 2 spoons of tapioca and crab in center of bowl. Sprinkle some pistachios on top.Place fish on tapioca. Garnish with leaves of basil and cilantro. Pour corn curry sauce around fish.

Top Rated Recipes

fun facts

Pistachios, when eaten with high-carbohydrate foods, may result in lower than expected blood sugar levels, an important factor in reducing risk of diabetes.

According to a Penn State University study, it is suggested that pistachios reduce the body's biological response to stress.

One serving of pistachios has as much potassium (300mg, 8%) as an orange (250mg, 7%).

Pistachios are high in phytosterols which may lower cholesterol levels and decrease the risk of heart disease. In animal studies phytosterols have been shown to potentially have anti-cancer properties.

One serving of pistachios is 49 nuts, more than any other tree nut.

Forty-nine pistachios serve up to 20 percent of your Daily Value of B6, about the same as half an avocado.

You can obtain more dietary fiber from a serving of pistachios (3g) than a 1/2 cup of cooked broccoli, and the same amount of dietary fiber as an orange or an apple — approximately 10 percent of the Daily Value.

Just a single serving of pistachios provides you with the same amount of protein in a one-ounce serving of soybeans and can serve as a protein alternative to meat, poultry or beans according to the USDA Food Guide Pyramid.

Pistachios are a naturally cholesterol-free snack and contain just 1.5 grams of saturated fat.

Celebrate the greatness of nuts! October 22 is National Nut Day and February 26 is National Pistachio Day!