Slow Cooker Seabass in Coconut Cream Sauce
Speed - 97%
Simplicity - 98%
Tastiness - 100%
98%
Delicious!
The seabass was perfectly succulent and flaky. The coconut cream sauce was so rich and flavorful.
Ingredients
- 1 300-500 gram Seabass
- 1 2″ Piece Ginger cut into thin strips
- 2 Stalks Scallions thinly sliced
- 2 Cups Coconut Cream
- 1 Tablespoon Fish Sauce
- 4 Stalks Bok Choy
- 3-5 Pieces Jalapeno Peppers
- Salt
Instructions
- Combine coconut cream, ginger, scallions, fish sauce, and peppers in the slow cooker.
- Lay fish on top.
- Arrange the bokchoy on top of the fish.
- Cook for 1.5 hours on high.
Again, let me confess my addiction over any dish with coconut cream. My taste buds just get too excited with all the rich and nutty flavors you can't get from any other ingredient. Honestly, I try to stay away from these dishes during busy days because I end up eating too much to the point that I become sluggish and lazy.
I happened to find fresh local seabass at the market and I immediately thought coconut cream sauce. This recipe would go well with any fish – gindara, halibut, salmon; even prawns or shellfish would do. Just look for anything fresh.
Okay, let's get cooking. Start by prepping your fish – scales, guts, and gills should be discarded. You can have this done at the market but in case you're doing it yourself, this task shouldn't be difficult at all.
Run the blade of your knife against the natural pattern of the fish's scales to get them loose. Make a cut on the belly side of the fish with a kitchen shear to get all those guts out. Pull out those gills too.
Give the fish a quick rinse, make a few cuts along its body, pat it slightly dry with some paper towels, and season it liberally with salt. Get your salt into those slits and into the abdominal cavity to work the flavors into the flesh.
By the way, adding salt will dry it out so you'll want to do this just as soon as you're ready to cook your fish.
Next, get some aromatics ready. Ginger always works with seafood as it neutralizes all those fishy flavors. Just make sure to cut it thinly to get the most out of its flavor as you'll be cooking it over a relatively short period. I've used scallions for that less pungent onion flavor which should not overpower the fish's delicate taste. Onions would be too much, but shallots would do. I've added some green chilis too for some spice to balance out the richness of the coconut cream. Want it spicier? Add some chopped red chilis too.
Sprinkle all your aromatics into the bottom of the slow cooker. This layer would keep your seabass from sticking to the pot as it cooks. Add in the coconut cream and fish sauce at this point. You may use salt exclusively for seasoning and do away with the fish sauce.
Lay the seabass on top of your bed of aromatics in your favorite slow cooker. You may need to add more coconut cream or water to get the level of your cooking liquid covering at least half of the fish so it'll poach perfectly.
Add some fresh bok choy leaves in too. These will give texture to your dish and it'll perfectly absorb that rich coconut flavor.
For the size of fish that I used, my dish took one and a half hours on a high heat setting to cook. It'll be really easy to check if your fish is done – those fins on the top side should easily come out clean. 
Ingredients
- 1 300-500 gram Seabass
- 1 2″ Piece Ginger cut into thin strips
- 2 Stalks Scallions thinly sliced
- 2 Cups Coconut Cream
- 1 Tablespoon Fish Sauce
- 4 Stalks Bok Choy
- 3-5 Pieces Jalapeno Peppers
- Salt
Instructions
- Combine coconut cream, ginger, scallions, fish sauce, and peppers in the slow cooker.
- Lay fish on top.
- Arrange the bokchoy on top of the fish.
- Cook for 1.5 hours on high.
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