Name: Bass with Herbed Rice and Coconut-Vegetable Chowder
Cook time: 1 hour 45 minutes
Total time: 2 hours 45 minutes
Yield: Makes 6 servings
Ingredients: 1 tablespoon vegetable oil; 3/4 cup chopped onion; 3 makrut lime leaves; 3 large fresh basil leaves; 1 tablespoon minced peeled fresh ginger; 1 tablespoon chopped jalapeño chile with seeds; 1 garlic clove, crushed; 3 cups canned unsweetened coconut milk; 2 cups vegetable broth; 1 15.2-ounce bottle fresh carrot juice; 1/4 cup finely chopped palm sugar; or (packed) dark brown sugar; 2 tablespoons fish sauce; 2 1/2 cups 1/2-inch cubes peeled redskinned sweet potato (yam; from 1 pound); 2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise; 2 cups stringless sugar snap peas, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch cubes; 1 large carrot, peeled, cut into matchstick-size strips; 1 cup all purpose flour; 1/2 cup water; 1 large egg; 2 cups panko (Japanese breadcrumbs); 6 4 x 2 x 1/2-inch pieces striped bass or halibut fillets; Vegetable oil (for frying); Herbed Rice, warm; Fresh basil sprigs and/or arugula (for garnish); Lime wedges; Ingredient info: Makrut lime leaves are leaves of the makrut lime tree. They are sold frozen and sometimes fresh at Asian markets. If unavailable, use 1 tablespoon fresh lime juice and 1/2 teaspoon grated lime peel for each lime leaf. Canned unsweetened coconut milk, fish sauce, and panko are available in the Asian foods section of most supermarkets, at some specialty foods stores, and at Asian markets.

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Bass with Herbed Rice and Coconut-Vegetable ChowderNoah Sheldon

Happy restaurant uses local farmraised hybrid striped bass, rated a "Best Choice" by Monterey Bay Aquarium's Seafood Watch guide, for this Thai-inspired dish.

Recipe notes

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