• -For the Fish-
  • 1 (2 pound) whole black sea bass, scaled and cleaned
  • 1/3 cup canola oil
  • 3 tablespoons unsweetened coconut milk
  • 2 limes (1 zested and juiced, 1 cut in half)
  • 1/2 teaspoon chili flakes
  • 1/2 tablespoon ground coriander
  • 1 garlic clove, sliced
  • cilantro, chopped
  • basil, chopped
  • sea salt
  • black pepper
  • -For the Rice-
  • 3 cups jasmine rice
  • 1-1/2 cups unsweetened coconut milk
  • 1-3/4 cups water
  • 1 stalk lemongrass
  • 1 lime
  • cilantro, chopped

Much more time than anticipated was spent today at the farmer’s market in Union Square. We went around noon before we had lunch. Bad idea. We were starving by the time we got home and had dinner at 4PM. I’ll probably be hungry again by the time I finish this post.

On Mondays, Wednesdays, Fridays and Saturdays, Union Square is filled with lively stands boasting local produce, meats, wines, bread, cheese and honey. In regular grocery stores, I often feel disconnected from the produce that I buy. Often times they’re imported from other countries. However, at the farmer’s market you experience a different relationship with produce. You interact with the individuals who shaped and created the food. You understand they story behind the food and how it came to be. There is a new appreciation you gain for food. The produce we got for this post, with the exception of the lemongrass and jasmine rice, was locally sourced.

Directions

-For the Fish-

  1. Preheat oven to 425F.
  2. Rinse the fish and pat dry. Season both sides with salt and pepper.
  3. Place fish in a roasting pan.
  4. In a bowl, mix together the oil, coconut milk, lime zest, lime juice, chili flakes, ground coriander, and garlic clove.
  5. Spoon about 2/3 of the mixture over the fish and bake, basting frequently with the reserved mixture, for 25-30 minutes.
  6. To test if the fish is cooked through, a metal skewer should be easily inserted into the fish and, after left in for 5 seconds, should feel warm.
  7. Garnish with chopped cilantro, basil and a squeeze of lime.

-For the Lemongrass-Coconut Rice-

  1. Place the rice in a rice cooker insert or in a pot if cooking on the stove. Add the coconut milk and water.
  2. Using the side of a knife, lightly crush the lemongrass stalks. Cut into 3″ pieces.
  3. Spread the lemongrass throughout the rice.
  4. Cook in the rice cooker. If using the stove, bring the rice to a boil and reduce to a simmer. Cook for 15-20 minutes until done.
  5. Season the rice with lime juice and chopped cilantro.

Cook’s Notes

If the cooked rice is dry for your taste, mix in a bit of coconut milk (or water). The unsweetened lite coconut milk from Trader Joe’s is a steal at 99 cents per can!

Lemongrass is not common in regular grocery stores but they can be found in Whole Foods. It’s sold for about $10 per pound. While that’s expensive, we only need one stalk, which ended up being 30 cents.