2-4 (2oz) pieces of Sea bass
2 tablespoons olive oil
1 garlic clove minced
1 teaspoon fresh ginger grated on microplane
3/4 cup coconut milk
1-2 teaspoons fish sauce (use more or less for your liking)
salt and pepper to taste
1/2 lime juiced
1 1/2 tablespoons finely chopped cilantro
Veggies: Bok Choy, cauliflower and Brussels sprouts
Season both sides of fish with salt and pepper. Sear in olive oil on both sides ( just until light brown). While fish is searing, heat 1 tablespoon olive oil in another saute pan and lightly brown garlic and add ginger. Add coconut milk, salt and pepper to taste, fish sauce, lime, and cilantro. Bring sauce to a boil. Add seared fish and reduce to a simmer. If fish is thicker continually pour sauce over the top, or flip half way through the cooking time. Fish should take 3-4 minutes depending on thickness. Fish will spring back when touched if fish is done cooking.
Steam cauliflower, bok choy, and Brussels sprouts. Garnish fish and veggies with sauce. I add a a slice of lime to use for extra flavor.