Ingredients:
2 whole sea bass or any kind of white fish (about 1 lb each), gutted and scaled
1 1/2 – 2 tablespoon Thai red curry paste depending on your spice level
1/2 cup of fresh chopped cilantro
1 1/2 cup coconut milk
4 tablespoons of sweet chili sauce
1/2 cup chopped fresh Thai basil leaves
1 teaspoon fish sauce
2 teaspoons rice wine vinegar
1-2 mango peeled and sliced
Optional Garnishes:
Fresh cilantro
Lime wedges
Thinly sliced red chilies
Thai basil leaves
Instructions:
1. Prepare the Fish:
Clean and prepare the sea bass by rinsing it under cold water and patting it dry with paper towels. Make sure the fish is completely dry for crispy skin.
Mix the curry paste and chopped cilantro together.
Spread the paste eventually in the fish cavity.
Cover and let fish marinate for 1-2 hours.
2. Roast the Fish:
Preheat oven to 400F
Place fish in roasting pan or heat proof baking dish
Mix the coconut milk, sweet chili sauce, fish sauce, rice wine vinegar, and chopped Thai basil together until well combined.
Pour the mixture over the fish.
Arrange the sliced mango slices in the pan, and cover with foil.
Roast the fish in the preheated oven for about 20 minutes, remove foil and cook for additional 15 minutes or until the fish is opaque and easily flakes with a fork. You can check doneness by inserting a knife near the backbone—if it slides in easily, the fish is done.
3. Serve:
Once the fish is cooked, carefully remove it from the oven and transfer it to a large serving platter.
Pour the cooked sauce generously over the roasted fish.
Garnish with fresh cilantro, Thai basil leaves, sliced red chilies, and lime wedges.
4. Enjoy:
Serve the whole roasted sea bass with a side of steamed jasmine rice to soak up that delicious curry sauce.
This Thai red curry whole Roasted Sea Bass in coconut milk with mango is a beautiful and flavorful dish that brings the best of Thai cuisine to your table. The roasted fish pairs perfectly with the creamy, spicy, and aromatic red curry sauce!
