Sea Bass Steamed with Lemongrass and Chile-Coconut Broth

Course Main Dishes Total Time Under 30m

Ingredients in this Recipe

1 dried chile or ¼ teaspoon crushed red pepper flakes
1 small bok choy, halved and sliced lengthwise into wedges
1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available)
12 large shiitake mushrooms, stems removed and discarded
2 or 3 lemongrass stalks, crushed (see Note)
2 tablespoons peeled, minced ginger
2 tablespoons plus 2 teaspoons soy sauce
Coconut Scented Basmati Rice
Fine sea salt
Four 8 ounce boneless sea bass or striped bass fillets, skin on
Freshly ground black pepper
Lettuce leaves, for lining the steamer basket
¼ cup chopped scallions, plus more for serving
½ cup bottled clam juice
½ cup dry sherry
½ cup unsweetened coconut milk

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