Sea Bass Baked in Coconut Milk

• 1 2-pound sea bass fillet or other firm-fleshed white fish, skin removed
• Salt to taste
• 3/4 cup seafood marinade (see recipe)
• 13 cup chopped shallots
• 1 1-inch piece galangal, quartered
• 1 stalk lemongrass, halved and bruised
• 1 cup coconut milk

1. Sprinkle the fish lightly with the salt and place it in a non-reactive baking pan just slightly larger than the fish.
2. Spread the seafood marinade over the fish, massaging it into the flesh with your hands.
3. Cover and refrigerate for 2 hours.
4. Preheat the oven to 350 degrees.
5. Remove the fish from the refrigerator and surround it with the shallots, galangal and lemongrass.
6. Pour in the coconut milk.
7. Bake for 30 minutes, or until the fish is just cooked through.
8. Place the fish on a platter.
9. Discard the galangal and lemongrass and pour the sauce from the pan over and around the fish.
10. Serve immediately.

bass fillet, salt, seafood marinade, shallots, stalk lemongrass, coconut milk

Taken from cooking.nytimes.com/recipes/8006 (may not work)