Sea Bass with Thai Coconut Green Curry sauce

For the Sea Bass;

Heat 2 Tbsp Avocado Oil and 2 Tbsp butter in a large non stick skillet over high heat. Season the fish with salt on both sides.

Add the fish skin side down first, (if your fish has the skin still on it) and cook for 5 minutes. Carefully flip and cook on the other side for another 5 minutes.Or until the internal temperature reads 145deg.

Remove the fish, and plate with Coconut Thai green curry sauce

For the Rice:

1 cup Jasmine rice

1 1/2 cup chicken stock

1/2 cup canned Coconut milk

4 Tbsp unsweetened shredded coconut

1 tsp salt

Bring stock and milk to a boil, add rice, reduce temperature and simmer covered till tender, approximately 15 min

Top with toasted unsweetened shredded coconut

For the Thai Green Curry sauce:

In a blender or food processor blend:

1 can coconut milk

1 huge handful fresh basil

2 tbsp green curry paste

1 tbsp fish sauce

1 tbsp sugar

in a small bowl blend 1 tbsp warm water and 2 tsp corn starch until smooth and blended and add to the mixture to blend.

Pour mixture into a sauce pan and cook at a low boil until sauce begins to thicken, about 10-15 minutes.

I serve this with a pool of the sauce, a timbale of coconut rice, and a chunk of Sea Bass with poached Chili oil Bok Choy on the side!