More in Flatiron News

Flatiron Foodies: Sagaponack's Striped Bass with Coconut Curry

Named after a village in the Hamptons, Sagaponack NYC is located at 4 West 22nd Street and is a New American restaurant primarily serving fresh seafood. The restaurant takes pride in locally sourcing seafood, as well as New York craft beers, wines, and ciders. Sagaponack NYC shares their Striped Bass and Coconut Curry recipe for this month's Flatiron Foodies.

Striped Bass with Coconut Curry

Serves: 4


  • Four fillets of striped bass, 6-8 ounces each (keep the fish dry, especially the skin side)
  • Salt and pepper
  • Extra virgin oilve oil
  • 1 TBSP butter
  • 1 TSP dried thyme


  • Pat fillets dry with a paper towel, and season both sides with salt and pepper
  • Heat a 10-inch cast-iron skillet over high heat, add the olive oil when hot
  • Place fillets in the pan, skin side down, and press down gently for 20 seconds with a spatula
  • Lower heat to medium, let sizzle until fish is golden, 2 to 3 minutes.
  • Cafefully flip fillets and add butter and thyme to pan
  • Tilt pan slightly to let the melted butter pool at one end; use a spoon to baste the fish
  • Continue basting until golden all over and cooked through, 45-90 seconds total

Green Pea Coconut Curry

  • 4 TBSP green curry paste
  • 1 cup chopped onion
  • 1 TBSP minced garlic
  • 2 kaffir lime leaves
  • 8 ounces coconut milk
  • 3 ounces chicken stock
  • 3 ounces fish stock
  • 1 cup frozen peas


  • In a sauce pan over medium heat, combine the curry paste, onion, garlic, and lime leaves
  • When the onions are translucent, add the conconut milk and stocks and bring to a boil
  • Reduce the heat to low, allow to simmer for 10 minutes
  • Remove the lime leaves and place the mixture into a blender
  • Carefully add the frozen peas and blend until smooth 

Forbidden Rice

  • 2 TBSP finely chopped shallots
  • 2 TBSP minced garlic
  • 1 TSP salt
  • 1 TBSP canola or soy bean oil
  • 2 TBSP sesame oil
  • 2 Cups washed forbidden rice
  • 4 Cups water


  • In a medium sauce pot (with lid), heat to medium-low and add the canola or soy bean oil
  • Add the shallots, garlic, salt, and cook for a few seconds
  • Add the rice and sesame oil, stir to coat the rice
  • Add water, increase heat to bring to a boil, cover and reduce heat to simmer 15-20 minutes
  • Rice is ready once the water has boiled away

Plate the curry and forbidden rice, and top with the striped bass.

Pictured above: Sagaponack's Striped Bass with Coconut Curry (Photo Credit: Sagaponack NYC)


Clocktower spring blooms 🌸✨
📸:  <a target="_blank" href="">@mkvisuals_ig</a>
Clocktower spring blooms 🌸✨ 📸: @mkvisuals_ig
3 days ago