2007: Steamed Wild Striped Bass With Coconut Rice and Apple-Banana Chutney By Cyril Renaud, chef at Fleur de Sel in New York 4 6-ounce pieces wild striped bass 5 tablespoons olive oil Kosher salt and pepper 4 cloves garlic, thinly sliced 4 pinches ground cinnamon 4 pinches ground cloves 2 cups basmati rice 4 cups rice milk 2 tablespoons coconut cream (or coconut milk) 3 tablespoons shredded unsweetened coconut 2 bay leaves ¼ serrano chili, seeded and minced, more if desired 2 tablespoons thinly sliced chives 2 tablespoons butter 1 small onion, finely chopped 1 teaspoon curry powder ½ teaspoon turmeric 2 cups diced (1/4 -inch) tart apple ½ banana, diced (1/4 -inch). 1. Cut 4 to 6 shallow slits into the skin side of each fish fillet. Place 4 large squares of plastic wrap on a flat surface and sprinkle the center of each with ½ tablespoon of olive oil. Lay a piece of fish, skin-side up, on each square. Top each with another ½ tablespoon oil. Season with salt and pepper. Divide the garlic among the fish, pressing into the slits. Sprinkle each piece with a pinch of cinnamon and cloves. Loosely wrap the fish in the plastic and refrigerate. 2. In a large pan with a lid, combine the rice, rice milk, coconut cream, shredded coconut, bay leaves, chili and 2 teaspoons coarse kosher salt (or 1 teaspoon regular salt). Let sit for 30 minutes, then cover the pan, bring to a boil, reduce the heat to low and simmer for 17 minutes. Turn off the heat and let sit for 5 to 10 minutes. Stir in the chives. 3. Meanwhile, to make the chutney, add the remaining 1 tablespoon olive oil and the butter to a sauté pan. Place over medium heat and, when hot, add the onion, curry powder and turmeric. Cook, stirring, until the onion is translucent, 5 minutes. Season with salt and pepper. Add the apple and banana and cook 2 minutes longer, until the apple is soft around the edges but still crisp. Transfer the chutney to a serving bowl. 4. Fill a saucepan large enough to hold a steamer basket with 1 inch of water. Bring to a simmer. Place the wrapped fish in the basket. Lower the basket into the pan and cover. Steam the fish for 5 minutes, turn the pieces and steam until just cooked through, about 5 minutes more. 5. To serve, remove the plastic from the fish. Spread the rice on a large platter, top with the fish and its cooking juices and serve with the chutney on the side. Serves 4. --------- The above recipe in today's NYT Magazine inspired tonight's dinner. I didn't have any wild sea bass on hand, but managed to make a really good dinner using stuff I normally have on hand. I'm definitely going to have to remember this one again when I'm trying to think up something different to make. My personal variation on the theme: I made hamburgers with garlic, clove, and cinnamon. I made brown rice in chicken broth and coconut milk, with a little cayanne pepper and some salt. I sauted a shallot (no onion on hand) in butter, tumeric, and curry, and then added chopped banana and apple. And served them all together. Yummy. I look forward to one day actually trying it with the wild sea bass.