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Cheap Beer White Bass Curry

Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Difficulty: Intermediate
Ingredients
  • 1/2 stick Butter
  • 5 clove Garlic (chopped not minced)
  • 1/4 cup Ginger Root (chopped)
  • 1 Large Onion (or 3-4 shallots) (minced)
  • Assorted Vegetables (mix & match to your liking: peppers, pre-cooked potatoes, cabbage, bok choy, collard/turnip greens, spinach, carrots, snow peas, broccoli, cauliflower, leeks)
  • 10 White Bass Fillets or Backstraps
  • 1 can Cheap Beer
  • 2 can Coconut Milk
  • 2 jar Tikka Masala, Butter Curry, or Red Curry
  • Basil leaves (optional)
  • Cilantro (optional)
  • Chives (optional)
  • 1 Lime (squeeze over dish before serving)
  • Old Bay Seasoning (to taste)
  • Salt & Pepper (to taste)
Instructions
  1. 1
    When you catch a white bass, take a screwdriver or awl and jab it in the brain, killing the fish instantly. Then make a slit on the underside of the gill plate and throw in a cold-water live well. The fish will bleed out, leaving perfect, white meat. Repeat the process as necessary when fishing. After you’ve bled the fish, put them in an ice-filled cooler. This will firm up the flesh, keep them fresh, and make them easier to fillet.
  2. 2

    Fillet white bass as mentioned above, throwing the fillets in a bucket of water and ice to further rinse and keep the fillets in top condition.

  3. 3

    Discard the lateral line/belly meat or keep for pickling. Any fishy taste will disappear when jarred in a vinegar-based brine with pickling spices.

  4. 4

    For smaller white bass, keep the fillets fully intact. For larger fish (and the purpose of this recipe) cut the fillets into halves. Place in a bowl with cold water; add salt (or Old Bay Seasoning) and stir around.

  5. 5

    Turn on your electric frying pan, ¼ to ½ stick of butter, add chopped garlic & ginger, stir and saute for 5 minutes between 250 and 300 degrees on frying pan thermostat.

  6. 6

    Add chopped onion or shallots.

  7. 7

    Add cabbage and already parboiled or baked and sectioned potato; stir.

  8. 8

    Add peppers and any other vegetables you’d like; stir.

  9. 9

    Place any leafy vegetables on top of mix (greens/spinach/bok choy/basil).

  10. 10

    Pour one can of beer over all vegetables and place on pan lid and let fry/steam at 250 degrees for 15 minutes

  11. 11

    Add two jars of curry (we like to combine Tikka Masala and Butter Chicken Curry Sauce) and two cans of coconut milk – any brands will do just fine; stir thoroughly

  12. 12

    Place white bass meat on top of vegetable sauce mixture and replace the pan lid; cook for 20 minutes at 250 degrees; Do not stir to prevent breaking up the white bass meat into smaller pieces; at the same time prepare white rice (2 cups of rice per 1 cup of water)

  13. 13

    Plate curry and top with more basil, chopped chives, and lots of cilantro

  14. 14

    Serve with lime wedges to squeeze juice over the curry – adds a great taste!

  15. 15

    Enjoy with the cold beverage of your choice; supplement with Siracha hot sauce if you want some heat.

Read it online: https://virtualangling.com/recipe/cheap-beer-white-bass-curry/