Sea Bass Steamed with Lemongrass and Chile-Coconut Broth

• 1/2 cup bottled clam juice
• 1/2 cup dry sherry
• 2 tablespoons plus 2 teaspoons soy sauce
• 1/2 cup unsweetened coconut milk
• 2 or 3 lemongrass stalks, crushed (see Note)
• 2 tablespoons peeled, minced ginger
• 1 dried chile or 1/4 teaspoon crushed red pepper flakes
• 1/4 cup chopped scallions, plus more for serving
• 12 large shiitake mushrooms, stems removed and discarded
• 1 small bok choy, halved and sliced lengthwise into wedges
• 1 tablespoon Thai red curry paste, or to taste (many supermarket brands are available)
• Lettuce leaves, for lining the steamer basket
• Four 8-ounce boneless sea bass or striped bass fillets, skin on
• Fine sea salt
• Freshly ground black pepper
• Coconut-Scented Basmati Rice

1. Pour the clam juice, sherry, soy sauce, and coconut milk into a heavy-bottomed saute pan or pot the same diameter as your bamboo steaming basket and bring the mixture to a boil over high heat.
2. Reduce the heat so the liquid is simmering and add the lemongrass, ginger, chile, scallions, mushrooms, bok choy, and curry paste.
3. Continue to simmer gently for 15 minutes to let the flavors mingle.
4. Arrange a layer of lettuce leaves in the steamer basket to keep the fish from touching the raw bamboo.
5. Season the fillets with salt and pepper and arrange them on the lettuce in the steamer.
6. Set the steamer over the simmering liquid, cover with the bamboo cover, lower the heat, and steam gently until the fish is cooked through, 8 to 9 minutes.
7. Remove the steamer from the pot.
8. Use tongs to remove the bok choy and mushrooms from the liquid and divide them decoratively among 4 dinner plates or wide, shallow bowls.
9. Arrange the fish fillets on top of the vegetables on each plate.
10. Pass the rice family style from the bowl.
11. Use tongs to fish out and discard the lemongrass and ladle a little of the broth over the fish on each plate.
12. Scatter some scallions over each and serve.

clam juice, sherry, soy sauce, unsweetened coconut milk, stalks, ginger, chile, scallions, shiitake mushrooms, bok choy, red curry, basket, bass, salt, freshly ground black pepper, coconutscented

Taken from www.cookstr.com/recipes/sea-bass-steamed-with-lemongrass-and-chile-coconut-broth (may not work)