INGREDIENTS

• 8 Stemmed shiitake mushrooms
• 1 bunch stems of fresh cilantro
• 2-inches of unpeeled ginger
• 2 Peeled lemongrass stalks, white part only
• 4 6oz. Sea bass fillet
• Freshly ground black pepper and salt
• 1/2 cup Olive oil
• 4 oz. Finely diced pancetta
• 8 Garlic cloves, minced
• 12 Asparagus spears
• 1 Cooked and julienned artichoke bottom
• 1 bunch Spinach, steamed
• Freshly ground black pepper and salt
• Fresh basil for garnish

• 1/4 cup Canola oil
• 2 tsp Minced garlic
• 1 tsp Minced fresh ginger
• 1 Tbsp Sliced lemon grass, white part
• 1 cup Canned coconut milk
• 2 Tbsp Fish sauce
• 1 Tbsp Brown sugar
• 1 Tbsp Thai yellow curry paste
• Fresh mint leaves
• Thai fresh basil leaves

PROCEDURE

1. Heat oil over medium-high heat.
2. Put in garlic, ginger, sliced lemongrass; Add coconut milk, fish sauce, brown sugar, curry paste, mint, and basil.
3. Stir for 2 to 3 minutes until thoroughly mixed.
4. Remove from heat and set aside.

1. Add 1 to 2 inches of water to a steamer.
2. Place shiitake and cilantro stems, ginger, and lemongrass on a dish that can fit inside the steamer and boil water.
3. Season the fish with salt and pepper to taste; Add dish with ingredients.
4. Steam for 8 minutes or until the fish is opaque.
5. While the fish is being steamed, heat 1/4 cup of olive oil.
6. Add pancetta and saute for about 3 minutes or until it becomes golden brown.
7. Transfer the pancetta to paper towels to drain.
8. Increase heat to high until the oil is shimmering then add the remaining 1/4 cup of oil.
9. Add the garlic, asparagus, shiitake caps, artichoke and saute for 2 more minutes; Wait until mushrooms are tender and the asparagus turns crisp.
10. Add spinach with other ingredients and saute for a minute.
11. Remove fish from steamer, arrange on top of the vegetables.
12. Spread the warm sauce around the fish.
13. Place fresh basil leaves to garnish (optional)
14. Serve.