Wine-Steamed Mediterranean Sea Bass with Curry and Red Pepper


For some reason people in Japan love Italian cuisine. This recipe was inspired by a famous Italian dish called “acqua pazza (crazy water)”. Steaming with wine and adding curry flavour can reduce the smell of fish, though I don’t think that Mediterranean sea bass is very smelly. 

You can use tomatoes instead of red peppers. It could also be nice to add coconut milk, which I want to try next time.


Ingredients for Wine-Steamed Mediterranean Sea Bass:

  • Mediterranean Sea Bass: 1
  • Onion: 1 small size
  • Red Pepper: 1 medium size
  • Mushroom: 4 pieces
  • Garlic: 1 clove
  • Olive Oil: 2 tablespoons
  • White Wine: 2 tablespoons
  • Water: 200 ml
  • Curry Powder: ½ teaspoons
  • Bay Leaf: 1 
  • Salt and Black Pepper


Preparation:

  1. Rinse the Mediterranean sea bass and drain it, remove the water with a kitchen towel.
  2. Add salt on the fish (two sides) and rest it for 10 minutes in order to remove the fishy smell.
  3. Chop up the garlic and chop the vegetables into small pieces.


How to Cook Wine-Steamed Mediterranean Sea Bass:

  1. Heat the olive oil in a frying pan, and cook the fish on a high heat about 1 minute or until the bottom skin gets coloured and crispy.
  2. Turn it over, cook the other side in the same way.
  3. Add the cut vegetables and chopped garlic, white wine.
  4. Turn the heat down to medium, sprinkle the curry powder, add the water and a bay leaf.
  5. Put the lid on and cook for about 10 minutes.
  6. Season with salt and black pepper and serve it.


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