Thai Red Curry Bass

Preheat grill or grill pan to medium-high heat. Season the bass fillets with salt and pepper.

In a medium saucepan, combine the ginger, soy sauce, coconut sugar, fish sauce, and Thai chili. Cook over medium heat, stirring occasionally, until the sugar has dissolved, about 2-3 minutes.

Add the coconut milk to the saucepan and bring the mixture to a simmer. Reduce heat to low and let the curry simmer for 10 minutes, stirring occasionally, until the flavors have melded.

While the curry is simmering, grill the bass fillets for 3-4 minutes per side, or until cooked through and easily flakes with a fork.

Remove the curry from heat and stir in the lime juice. Taste and adjust seasoning as needed.

Serve the grilled bass fillets over steamed jasmine rice, and top with the Thai red curry sauce.