Striped Sea Bass

Chef Fatima Ali

Striped Sea Bass – Pine Nut Jasmine Rice Pilaf, Coconut Lime Foam & Mushroom Curry Leaf Temper

by Chef/Owner Fatima Ali of PakistanVan in Brooklyn, New York

Sea Bass


  • 4 oz. Striped Sea Bass
  • Seasoned Flour (for dusting)
  • tt. Salt, Pepper, Ground Coriander


  1. Heat cast iron pan with 1 teaspoon peanut oil. Cook fish skin side down, holding firmly so the flesh does not curl up for a few seconds.
  2. Cook on med-high heat until flesh begins to turn opaque about 30% up the filet.
  3. Remove fish onto a half sheet tray with wire rack skin side up. Finish cooking in oven (450 o F) until cooked through, about 6-8 minutes.



  • 1 can Coconut Milk
  • 1 cup Chicken Broth
  • 1-inch pc. Ginger julienne
  • 1 cup. Shallot, sliced
  • 1 ea. Lemon, juiced + zested
  • 1 tbsp. Turbinado Sugar
  • tt. Salt/Pepper


  1. Combine all ingredients in sauce pot, simmer for 30 minutes.
  2. Strain, discard half of softened ginger and shallots, blend the rest with the liquid in Vitamix until frothy.
  3. Reserve warm.



  • 1 ea. Shallot, small diced
  • 1 cup Jasmine Rice
  • ½ cup Pine Nuts
  • 2 tbsp. Olive Oil
  • 1.5 cup Chicken Broth
  • Salt


  1. Sauté shallots in oil until translucent, toast pine nuts until lightly browned in sauce pot.
  2. Add rice, stock and season with salt. Bring to simmer and lower flame – cook for 10-12 mins until grains are soft and all stock has been absorbed.
  3. Let stand 10 mins before fluffing.



  • 8 ea. Button Mushrooms, sliced
  • ¼ cup fresh Curry Leaves
  • 1 tbsp. Yellow Mustard Seeds
  • 3 cloves Garlic, finely sliced
  • 1 tbsp. Butter
  • 1 tbsp. Peanut Oil


  1. Add oil and butter to pan, fry mustard seeds, curry leaves and garlic until lightly toasted and aromatic.
  2. Add mushrooms, toss well on high heat for 2 mins and reserve.


  1. Using a large ring cutter, spoon jasmine rice onto plate, leveling with the back of the spoon.
  2. Place crispy fish filet skin side up slightly off center of rice.
  3. Spoon over temper on the side of the filet.
  4. And pour sauce around the rice.
  5. Garnish with micro greens and edible flowers.

Learn more about Fatima Ali at her CHEF’S ROLL PROFILE or check out the full Center Stage recap below. 

Center Stage Final LA