When you’re craving something warming, nourishing, and just a little bit special, this Poached Sea Bass in Carrot Curry hits all the right notes. The naturally sweet carrots blend into a velvety, spice-kissed coconut broth, while tender poached sea bass absorbs every layer of flavor. Served over jasmine rice and finished with Thai basil, this dish is both comforting and restaurant-worthy—all made in one pot (with the help of an immersion blender or heat safe blender). Perfect for a cozy dinner, this recipe feels luxurious without the fuss. The vibrant carrot curry base is easy to make ahead, and the delicate poached fish ensures a perfectly flaky, melt-in-your-mouth texture.

While this dish draws inspiration from the rich and diverse traditions of curry found across various cultures, it is not an authentic representation of any specific cuisine—rather, it’s a personal take that celebrates bold flavors in a simple, comforting way.

Why You’ll Love This Recipe

✔️ Creamy & Velvety – The blended carrot curry is smooth, rich, and packed with nutrients.
✔️ One-Pot Wonder – A full meal cooked in a single pot makes for easy cleanup.
✔️ Naturally Sweet & Spicy – Carrots lend a subtle sweetness, balanced by warming spices and a hint of heat.
✔️ Versatile & Customizable – Works with different fish varieties or even tofu for a plant-based version.

What Makes This Poached Sea Bass Special?

The key to this dish lies in the creamy carrot curry base—a blend of coconut milk, aromatic spices, and tender carrots, pureed into a silky, flavor-packed sauce. The sea bass is gently poached in this golden broth, soaking up all its richness without drying out. A final squeeze of lime and fresh Thai basil tie it all together, creating a well-balanced dish that feels nourishing.

Pro Tips for the Best Poached Sea Bass in Carrot Curry

Blend Until Smooth – For the silkiest texture, use an immersion blender or high-speed blender.
Don’t Skip the Lime – The acidity brightens the dish and balances the richness of the coconut milk.
Keep the Simmer Gentle – Poaching at a low temperature ensures the fish stays tender.
Adjust the Heat – Add more or less cayenne and sliced chili to suit your spice preference.

Variations & Add-Ons

Swap the Fish – Try cod, halibut, or even shrimp in place of sea bass.
Make It Vegetarian – Replace fish sauce with soy sauce or tamari, and swap fish for tofu or chickpeas.
Amp Up the Greens – Stir in spinach, kale, or even peas for extra veggies.
Try Different Herbs – Thai basil is classic, but cilantro or scallions also work beautifully.

FAQs

Can I make the carrot curry ahead of time?

Yes! The carrot curry base can be made 1-2 days in advance and stored in the fridge. Just reheat before poaching the fish.

What fish works best for this recipe?

Sea bass is ideal, but any firm white fish like cod, halibut, or grouper will work well.

Can I freeze the carrot curry?

Yes! The curry base (before adding the fish) freezes well for up to 2 months. Thaw and reheat before poaching fish in it.

Coconut Carrot Curry Sea Bass

Author: carmeninthegarden

Print Recipe

Ingredients

Scale

For the Carrot Curry Base:

5 large carrots, peeled and sliced
1 medium yellow onion, diced
4 cloves garlic, roughly chopped
1 ½-inch piece ginger, grated
1 ½ teaspoons ground turmeric
1 teaspoon ground cumin
1 teaspoon coriander
¼–½ teaspoon cayenne pepper (optional, for heat)
1 (13.5 oz) can full-fat coconut milk
2 ½ cups vegetable broth
1 ½ tablespoons fish sauce
Juice of 1 lime
1 ½ tablespoons neutral oil (coconut or avocado)
3 cups chopped baby bok choy
Salt and pepper, to taste

For the Fish:

1 pound sea bass, cut in to fillets
Salt and pepper, to taste
1 teaspoon ground coriander
1 teaspoon smoked paprika

For Serving:

Fresh Thai basil or cilantro, chopped
Thinly sliced red chili (optional, for heat – I used Jalapenos)
Cooked jasmine rice
Extra lime wedges

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Instructions

1. Make the Carrot Curry Base:

Heat oil in a large deep skillet or pot over medium heat. Add onions, garlic, and ginger, sautéing until softened (about 4 minutes).
Stir in the turmeric, cumin, and coriander, cooking for another minute until fragrant.
Add carrots, coconut milk, and broth. Bring to a gentle simmer and cook for 20-25 minutes, until the carrots are very tender.

2. Blend the Curry:

Use an immersion blender (or transfer to a heat safe blender) and blend the mixture until smooth and velvety.
Stir in fish sauce and lime juice. Adjust seasoning with salt and pepper to taste. I added more cayenne for extra kick.
Stir in chopped bok choy.

3. Poach the Fish:

Pat the sea bass fillets dry, then season with salt, pepper, coriander, and smoked paprika.
Lower the heat to a gentle simmer, then nestle the sea bass fillets into the curry.
Cover and poach for 10-14 minutes, or until the fish is opaque and flakes easily.

4. Serve & Garnish:

Carefully transfer the sea bass to bowls with a ladle of the carrot curry.
Garnish with Thai basil or cilantro and red chili slices.
Serve with steamed jasmine rice, and extra lime wedges.