zoom Sea bass with coconut & runner bean curry

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    Sea bass with coconut & runner bean curry

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    Sea bass with coconut & runner bean curry

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    2 tbsp vegetable oil
    2 shallots, halved and finely sliced
    2 cloves garlic, finely chopped
    1 heaped tsp fresh root ginger, grated
    10 fresh Cooks’ Ingredients Curry Leaves (or dried)
    1 tsp garam masala
    ½ tsp ground turmeric, plus extra for dusting
    ½ tsp salt
    400g can coconut milk
    300g runner beans, trimmed and finely sliced on the diagonal
    2 unwaxed limes, zest of 1, juice of 1, 1 cut into wedges
    4 Waitrose Mediterranean Sea Bass Fillets
    2 x 250g packs ready-cooked basmati rice, to serve


    1. Put 1 tbsp oil in a large sauté or frying pan over a medium heat. Add the shallots, garlic, ginger and curry leaves; fry for 2-3 minutes until everything is fragrant and turning golden. Add the spices and salt; fry for 1 minute more.

    2. Add the coconut milk to the pan and bring to a simmer; add the beans. Simmer gently for about 6-8 minutes, stirring occasionally until the beans are tender. Squeeze in the juice of ½ lime; add more salt and lime juice to taste.

    3. Heat the remaining 1 tbsp oil in a large non-stick frying pan over a high heat. Pat the fish dry with kitchen paper and slash the skin a couple of times with a sharp knife. Season the skin with a pinch of salt and a dusting of turmeric then fry, skin-side down, for 3 minutes. Turn the fish, squeeze over the juice of the remaining ½ lime and fry for a final minute until fully cooked through and opaque. Cook the rice according to pack instructions then stir through the zest of 1 lime. Serve the fish and rice with the coconut runner beans and lime wedges.

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    Cook’s tip
    Fresh curry leaves have a uniquely nutty and citrussy flavour that really lifts this recipe. If you can’t find fresh, then dried curry leaves are also delicious. 


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