Coconut Crab with Stone Bass

Seared stone bass fillets served with fresh white crab meat in a rich, spiced tamarind and coconut curry sauce.

Dinner Seafood Dairy Free Gluten Free Coconut Crab Stone Bass

Estimated Nutrition

Calories

882.1

kcal / serving

3528.4 kcal total

Carbs

35.5g

per serving

142.1 g total

Fat

62.1g

per serving

248.4 g total

Protein

48.7g

per serving

194.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Palm Sugar

CondimentsSauces

tbsp

Tamarind Paste

Fruits

piece

Lime

Juice only

Liquids

400

Coconut Milk

NutsSeeds

150

Desiccated Coconut

Divided use

piece

Cloves

Whole

sprig

Curry Leaves

Leaves picked

tsp

Turmeric

Ground

tbsp

Coriander

Leaves, roughly chopped

unit

Salt

To taste

unit

Black Pepper

Freshly ground, to taste

tbsp

Coriander Cress

For garnish

OilsFats

tbsp

Vegetable Oil

tbsp

Olive Oil

Seafood

300

White Crab Meat

Fresh, picked

800

Stone Bass Fillet

4 fillets, 200g each, skin on

Vegetables

piece

Onion

Finely sliced

piece

Green Chilli

Finely sliced

Method

Fry 100g of coconut, cloves, curry leaves, and turmeric in a pan until golden-brown.

Blitz the fried mixture in a food processor into a fine powder.

Fry the sliced onions in vegetable oil until golden-brown in a sauté pan.

Add the chillies and the remaining 50g of coconut and fry for one minute.

Stir in the tamarind paste, palm sugar, and 400ml of coconut milk and bring to a simmer.

Simmer for three minutes until thickened, then stir in crab meat, chopped coriander, lime juice, salt, and pepper.

Season the stone bass fillets with salt and black pepper.

Fry the bass skin side down for two minutes, flip, and cook for two more minutes.

Serve the crab curry topped with the fish and a garnish of coriander cress.