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Sea Bass with Sea Beans and Charred Cauliflower

This tender fish is highlighted by salty sea beans, smoky charred cauliflower, and a red curry broth.


4 C fish broth

1 Tbsp. red curry paste

1/4 C sesame oil

4 (8-oz.) sea bass fillets

2 C Ready-Set-Serve Cauliflower Florets, sliced

1 C sea beans, lightly steamed

2 tsp. kosher salt, to be split between all components

1/2 tsp. black pepper, to be split between all components

Lemongrass leaves and fennel fronds to garnish


Whisk fish broth and curry paste in a stock pot; cook until warm, set aside.

Heat two tablespoons oil in a large cast iron skillet. Season sea bass with salt and pepper; add to skillet and cook until seared on one side. Flip and continue cooking until no longer opaque inside. Remove and rest fish.

Add remaining oil to the skillet and place sliced cauliflower directly on hot pan, using remaining salt and pepper to season. Flip and cook until both sides have been charred.

Arrange fillets in wide serving bowls. Arrange equal portions charred cauliflower next to fish. Top with 1/4 cup steamed sea beans. Ladle in warm broth.

Garnish with lemon grass leaves and fennel fronds.