Green Curry Bass

• 4 tablespoons cumin seeds
• 4 tablespoons coriander seeds
• 2 teaspoons black peppercorns
• 2 tablespoons mustard seeds
• 1 teaspoon chili flakes
• 1 cup basil, loosely packed
• 1 1/2 cups cilantro leaves and stems, roughly chopped
• 1 teaspoon whole cumin, toasted and ground
• 1 tablespoon whole coriander, toasted and ground
• 3 cloves garlic, roughly chopped
• One 3-inch piece ginger, peeled and chopped
• 2 shallots, sliced
• 1 jalapeno, roughly chopped
• 1 stalk lemongrass, chopped
• 3 tablespoons fish sauce
• 1 3/4 cups coconut cream
• 1 pound fingerling potatoes
• Kosher salt
• 2 tablespoons unsalted butter
• Spice mix
• 1 fresno chili, seeds removed, thinly sliced
• 2 tablespoons canola oil
• One 20-oz side wild striped bass, skin on
• Kosher salt
• Spice mix
• 4 tablespoons butter, divided
• 3 baby artichokes, outer leaves removed, sliced paper thin just before serving
• 1 cup mungbean sprouts
• 1/4 cup cilantro leaves, torn
• 1/4 cup thai basil, torn
• Freshly squeezed lime juice
• Rice bran oil

1. Make the Spice Mix Place a saucepan over medium heat and add cumin seeds, coriander seeds, peppercorns, mustard seeds and chili flakes.
2. Toast until fragrant and lightly browned.
3. Allow to cool and grind in a spice or coffee grinder.
4. Make the Green Curry In a blender, combine basil, cilantro, cumin, coriander, garlic, ginger, shallot, jalapeno, lemongrass, fish sauce and 1 1/2 cups coconut cream.
5. Blend until smooth and transfer to a small saucepan.
6. Heat over low, adding the remaining coconut cream and lime juice, to taste, just before serving.
7. Make the Fingerlings Place fingerling potatoes in a medium pot and cover with water.
8. Add a large pinch of salt.
9. Bring to a boil, lower to a simmer and cook until tender, about 15 minutes.
10. Remove from water and allow to cool.
11. Slice thinly.
12. In a saute pan over medium-high heat, melt butter.
13. Add sliced fingerlings and saute until browned, about 4 minutes.
14. Season with salt and spice mix.
15. Top with fresno chili.
16. Make the Fish Heat oil on a griddle over medium high heat.
17. Season bass with the spice mix and salt.
18. Place fish skin-side down on the griddle and cook until skin is crispy, adding a tablespoon of butter halfway through, about 7 minutes total.
19. Add another tablespoon butter to the pan, flip fish and continue to cook until cooked through, another 3-4 minutes.
20. Remove from heat and set aside.
21. Assemble the Dish In a mixing bowl, combine artichokes, mungbean sprouts, cilantro leaves and thai basil.
22. Add lime juice and rice bran oil to taste.
23. Spoon curry onto a plate, top with a piece of fish and fingerling potatoes.
24. Garnish with artichoke salad.

cumin seeds, coriander seeds, black peppercorns, mustard seeds, chili flakes, basil, cilantro, cumin, whole coriander, garlic, ginger, shallots, stalk lemongrass, fish sauce, coconut cream, potatoes, kosher salt, unsalted butter, spice mix, fresno chili, canola oil, bass, kosher salt, spice mix, butter, baby artichokes, mungbean sprouts, cilantro, thai basil, freshly squeezed lime juice, bran oil

Taken from www.foodandwine.com/recipes/green-curry-bass (may not work)