Chilka-Style Pan-Seared Black Bass

• Black Bass
• 2 , 6 ounce fish filets
• 6 ounce shallots
• 1 ounce ginger, chopped
• 3/8 ounce cloves garlic
• 2 Granny Smith apples
• 1 Asian pear
• 2 leeks (white only)
• 4 ounce onions
• 2 bunches of celery
• 1 mango
• 2 ounce grape seed oil
• 1/2 ounce ground coriander
• 1 1/2 ounce turmeric
• 2 ounce curry powder
• 24 ounce sake, reduce by 1/4
• 48 ounce chicken stock, reduce by 1/2
• 6 ounce cream
• 13 and 1/2 ounce coconut milk
• 1 ounce butter
• Yields 2 1/2 quart
• Apple-Fennel-Frisee-Salad
• 1 piece mature coconut
• 2 Granny Smith apples
• 1/2 bunch fresh basil (purple, if you can find it)
• Clean California frisee

1. First chop all of the above to medium; sweat all ingredients with oil (to cook with no color).
2. Simmer 20-30 minutes, then strain.
3. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes.
4. Puree the sake and chicken stock into a hand blender then strain it.
5. Add the cream, coconut milk and butter, then taste.

black bass, fish filets, shallots, ginger, garlic, apples, pear, leeks, onions, bunches of celery, mango, oil, ground coriander, turmeric, curry powder, sake, chicken, cream, coconut milk, butter, applefennel, mature coconut, apples, fresh basil, clean california

Taken from www.foodnetwork.com/recipes/chilka-style-pan-seared-black-bass-recipe.html (may not work)