Ingredients:

Crusted Sea Bass:
2 ounce Macadamia nuts
½ cup Flour; plus extra
1 Egg or 2 egg whites
6 Chilean sea bass fillets -; (1/4 lb ea)
Sea salt
Pepper

Red Curry Sauce:
1 tablespoon Olive oil
1 large Onion; chopped
1 tablespoon Thai red curry paste; or more to taste
2 cup Chicken broth
½ cup Canned coconut milk
Juice of 1 lime
3 Garlic cloves; minced
1 teaspoon Minced ginger root
1 Tomato; chopped
¼ cup Chopped cilantro
1 teaspoon Fish sauce
1 teaspoon Sugar
Sea salt

Assembly:
¼ cup Olive oil
¼ cup Creme fraiche

Methods:

Crusted Sea Bass:
Grind nuts with 1/2 cup flour in food processor.Beat egg or whites in bowl.Season fish with sea salt and pepper to taste.Coat lightly with flour,then dip into egg,then into nut mixture,coating all sides.Chill 1 hour.

Red Curry Sauce:
Heat 1 tablespoon olive oil in saucepan.Add onion and saute until golden brown. Add curry paste and stir 1 minute.Add broth and coconut milk.Boil 3 minutes, then stir in lime juice,garlic,ginger,tomato,cilantro,fish sauce and sugar and simmer until lightly thickened,about 20 minutes.Strain and season to taste with sea salt.

Assembly: Heat 1/4 cup olive oil in skillet. Add fish and cook until golden brown and crusty on all sides, about 12 minutes. Place some of warm sauce on each individual plate. Place 1 piece fish on top. Dot with creme fraiche. Accompany with Stuffed Eggplant

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• recipe for chelian sea bass with macademia nuts