Name: Bass with Herbed Rice and Coconut-Vegetable Chowder
Prep time: 1 minutes
Total time: 2 hours
Yield: 6 Servings
Ingredients: 1 tablespoon vegetable oil; 3/4 cup chopped onion; 3 kaffir lime leaves; 3 large fresh basil leaves; 1 tablespoon minced peeled fresh ginger; 1 tablespoon chopped jalapeño chile with seeds; 1 garlic clove, crushed; 3 cups canned unsweetened coconut milk; 2 cups vegetable broth; 1 15.2-ounce bottle fresh carrot juice; 1/4 cup finely chopped palm sugar or (packed) dark brown sugar; 2 tablespoons fish sauce; 2 1/2 cups 1/2-inch cubes peeled red-skinned sweet potato (yam; from 1 pound); 2 cups baby Yukon Gold or baby Dutch yellow potatoes (about 9 ounces), scrubbed, halved lengthwise, then crosswise; 2 cups stringless sugar snap peas, cut into 1/2-inch pieces; 1 red bell pepper, cut into 1/2-inch cubes; 1 large carrot, peeled, cut into matchstick-size strips; 1 cup all purpose flour; 1/2 cup water; 1 large egg; 2 cups panko (Japanese breadcrumbs); 6 4x2x1/2-inch pieces striped bass or halibut fillets; Vegetable oil (for frying); Herbed Rice (click for recipe), warm; Fresh basil sprigs and/or arugula (for garnish); Lime wedges

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