Dinner

Pan-Seared Striped Bass with Charred Lemongrass-Turmeric Broth & Crispy Shallot Oil

Name: Pan-Seared Striped Bass with Charred Lemongrass-Turmeric Broth & Crispy Shallot Oil
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Ingredients: 2 striped bass fillets (150g each), skin-on, scaled, patted dry; 3 stalks lemongrass, white & light green parts only, bruised & cut into 2-inch pieces; 1-inch piece fresh galangal, thinly sliced; 1 tbsp turmeric powder; 2 cups fish or vegetable stock; 2 tbsp tamarind paste; 1 tbsp fish sauce; 2 tsp kosher salt; ½ tsp white pepper; 4 shallots, thinly sliced; 6 tbsp neutral oil; 3 scallions, green parts thinly sliced, white parts reserved for broth; 2 Thai bird chilies, minced; Fresh cilantro & Thai basil for garnish; 1 lime, halved

Delicate striped bass nestled in a silky lemongrass-turmeric broth infused with galangal and tamarind, finished with golden crispy shallots and scallion oil. Aromatic, balanced, and deeply satisfying—the essence of Vietnamese seafood cooking.

660calper serving 30gprotein 35gcarbs 46gfat 15min prep 25min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this