Coconut Curry Sea Bass

PALEO, GLUTEN-FREE

The sturdiness and richness of the sea bass holds up well to the deep flavors of the coconut curry sauce without taking away from the bass’s buttery flakiness. If your diet allows it, serve this fish and its sauce over rice or even some steamed spiralized veggie noodles.

• Hands-On Time: 5 minutes

• Cook Time: 3 minutes

Serves 3

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1 (14.5-ounce) can coconut milk

Juice of 1 lime

1 tablespoon red curry paste

1 teaspoon fish sauce

1 teaspoon coconut aminos

1 teaspoon honey

2 teaspoons sriracha

2 cloves garlic, minced

1 teaspoon ground turmeric

1 teaspoon ground ginger

¹/₂ teaspoon sea salt

¹/₂ teaspoon white pepper

1 pound sea bass, cut into 1" cubes

¹/₄ cup chopped fresh cilantro

3 lime wedges

1 In a large bowl, whisk together coconut milk, lime juice, red curry paste, fish sauce, coconut aminos, honey, sriracha, garlic, turmeric, ginger, sea salt, and white pepper.

2 Place sea bass in the bottom of Instant Pot^®. Pour coconut milk mixture over the fish. Lock lid.

3 Press the Manual button and adjust time to 3 minutes. When timer beeps, quick-release pressure until float valve drops and then unlock lid.

4 Transfer fish and broth into three bowls. Garnish each with equal amounts of chopped cilantro and a lime wedge. Serve.