Recipe by Clara P. Villalón - El Blog de Clara Villalón
curry verde lubina


For the curry paste:

  • 1 tablespoon of coconut oil
  • 1 lemongrass branch
  • 1 shallot
  • 3 garlic cloves
  • 1 long green chili
  • 1 piece of gauge
  • A handful of coriander
  • Lemon peel
  • 1 teaspoon of turmeric
  • 1 piece of fresh peeled ginger
  • 1 teaspoon coriander seeds
  • 1 teaspoon black pepper
  • 1 teaspoon shrimp paste
  • salt

For the main course:

  • 1 piece of 200gr Aquanaria Sea Bass loin
  • 100 gr of coconut milk
  • 1 kaffir lime leaf
  • 6 cherry tomatoes
  • 1 tablespoon of nam pla fish sauce
  • basil leaves
  • coriander leaves
  • salt
  • black pepper
  • 2 corn cobs in vinegar


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  • Crush all the elements of the curry paste in a machine or food processor. Or crush with a mortar until a paste is obtained. Add a few drops of water to make it easier.
  • Scald the cherry tomatoes in boiling water and peel them.
  • In a frying pan, toast the curry paste with a little coconut oil until it is very aromatic. Add the coconut milk and the lime leaf and let it boil over a low heat for 1-3 minutes. Add also the fish sauce.
  • Add the peeled cherry tomatoes and the chopped vinegar corncobs and bind the sauce well, till it reduces. Add salt.
  • Mark the Sea Bass on high heat first on the skin side and then on the meat side.


Serve with a base of curry cream, Sea Bass on top, cherry tomatoes, corn and basil and coriander leaves.