Dining and Cooking
Chefs’ Collections

Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney

Ingredients

  • 4 6-ounce pieces wild striped bass
  • 5 tablespoons olive oil
  • Kosher salt and pepper
  • 4 cloves garlic, thinly sliced
  • 4 pinches ground cinnamon
  • 4 pinches ground cloves
  • 2 cups basmati rice
  • 4 cups rice milk
  • 2 tablespoons coconut cream (or coconut milk)
  • 3 tablespoons shredded unsweetened coconut
  • 2 bay leaves
  • ¼ serrano chili, seeded and minced, more if desired
  • 2 tablespoons thinly sliced chives
  • 2 tablespoons butter
  • 1 small onion, finely chopped
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 2 cups diced (1/4 -inch) tart apple
  • ½ banana, diced (1/4 -inch)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      930 calories; 35 grams fat; 11 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 113 grams carbohydrates; 5 grams dietary fiber; 22 grams sugars; 39 grams protein; 151 milligrams cholesterol; 221 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves 4

Preparation

  1. Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with 1/2 tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another 1/2 tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate.
  2. In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives.
  3. Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl.
  4. Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more.
  5. To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side.

1 hour 30 minutes

Dining and Cooking