Products on offer

  • Pistachio pesto sauce

    Pistachio pesto sauce

    The famous pesto has a fresh taste and an aromatic flavour that enhances the unique and unmistakable scent of our pistachio.


  • Chopped Sicilian Pistachios

    Chopped Sicilian Pistachios

    Pistachios grain is a product used to make great appetizers with fresh cheese, pasta and risotto, in the pastry or in ice cream making art to put as decoration on a creamy pistachio ice cream.


  • Pistachios naturally grinded

    Pistachios naturally grinded

    Our pistachios naturally grinded, unlike the pistachios grain, is a product that is finely chopped in order to obtain a pistachio flour


Tuesday, 24 March 2015 00:00

Sea Bass With Thai Curry And Pistachios from Bronte

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Sea Bass With Thai Curry And Pistachios from Bronte

1/3 cup Pearl tapioca
4 Stalks lemongrass
2 teaspoons Galangal
2 teaspoons Ginger
8 Lime leaves
24 ounces Coconut milk
1 Bunch fresh basil
1 Bunch fresh cilantro
2 Limes
salt and pepper
1/2 cup High quality cooked white crab meat
1/4 cup Fresh corn
1 Bunch white scallions, sliced
Thai curry paste to taste
2 cups Pistachios, shelled

20 ounces Sea bass

For tapioca:
Boil tapioca in water until cooked. Rinse in cold running water to remove starch.
In a small sauce pot, sweat 1 stalk sliced lemongrass, 1 teaspoon galangal, 1 teaspoon chopped ginger, and 4 lime leaves. Add 12 ounces coconut milk and simmer for 10 minutes. Add a few sprigs of basil and cilantro, juice of 2 limes and salt to taste.Simmer for 3-4 more minutes. Strain coconut milk and 1 cup of cooked tapioca and crab meat.
For corn:
Clean corn from the cobs. Put corn cobs in a stock pot with enough cold water to cover.Simmer for 30 minutes to make a corn stock and strain.
In a large sauce pan, sweat 2 stalks sliced lemongrass, scallions, 4 lime leaves, 1 teaspoon galangal, and 1 teaspoon chopped ginger. Add corn and continue to sweat. Add curry paste and 1 cup pistachios from Bronte. Add corn stock and 12 ounces of coconut milk. Season with salt to taste and simmer for 30 minutes. Blend in a high speed blender and strain.
For fish:
Season with salt and pepper. Sauté fish fillets until the skin is crisp and flesh is cooked through.
For garnish:
Lightly toast 1 cup pistachios in the oven.
To serve
Place 2 spoons of tapioca and crab in centre of bowl. Sprinkle some pistachios on top.Place fish on tapioca. Garnish with leaves of basil and cilantro. Pour corn curry sauce around fish.


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