Sea Bass With Thai Curry And Pistachios by Walter Manzke

Rating: 
Ingredients: 

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 

Instructions: 

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.

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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!