Bass with Herbed Rice and Coconut-Vegetable Chowder

Ingredients

• 1 cup all purpose flour 
• 9 ounces baby dutch potatoes yellow scrubbed halved lengthwise
• 1 sprigs basil and/or arugula fresh (for garnish)
• 1 large carrots peeled cut into matchstick-size strips
• 15.2 ounce carrot juice fresh
• 6 servings brown sugar dark packed
• 1 large eggs 
• 2 tablespoons fish sauce 
• 3 large basil leaves fresh
• 1 tablespoon ginger fresh minced peeled
• 1  garlic clove crushed
• 1 tablespoon jalapeño chile with seeds chopped
• 3  kaffir lime leaves 
• 6 servings lime wedges 
• 0.8 cup onion chopped
• 0.3 cup coconut sugar finely chopped
• 2 cups panko bread crumbs (Japanese breadcrumbs)
• 1  bell pepper red cut into 1/2-inch cubes
• 2 cups stringless sugar snap peas cut into 1/2-inch pieces
• 2.5 cups cubes redskinned sweet potato peeled (yam; from 1 pound)
• 3 cups coconut milk unsweetened canned
• 2 cups vegetable broth 
• 6 servings vegetable oil for frying
• 0.5 cup water 
• 24  x 

Equipment

• bowl
• frying pan
• sauce pan
• whisk
• sieve
• skimmer

Directions

1. Heat oil in heavy large potover medium heat.
2. Add next 6 ingredients.Cover and cook until onion is soft, stirringoccasionally, about 4 minutes.
3. Add coconutmilk and next 4 ingredients and bring to boil.Reduce heat to low and simmer uncovered1 hour. Strain into large saucepan, pressingon solids in strainer. If necessary, simmerbroth until reduced to 4 cups.
4. Meanwhile, cook yam cubes in largesaucepan of boiling salted water until justtender, 6 to 8 minutes. Using skimmer,transfer yam to bowl.
5. Add Yukon Goldpotatoes to same saucepan and cook untiljust tender, about 10 minutes.
6. Drain; addto bowl with yam. DO AHEAD: Broth andpotatoes can be made 1 day ahead. Cool,cover separately, and chill.
7. Bring coconut-carrot broth to simmerover medium heat.
8. Add all cooked potatoes,sugar snap peas, red bell pepper, andcarrot. Simmer until all vegetables aretender, 5 to 6 minutes.
9. Place flour in shallow bowl.
10. Combine 1/2 cup water and egg in anothershallow bowl; whisk to blend.
11. Place pankoin third shallow bowl.
12. Sprinkle fish pieceswith salt and pepper. Coat in flour, thenegg mixture, then panko.
13. Pour enough oil into large nonstickskillet to coat bottom.
14. Heat oil over medium-highheat.
15. Add fish to skillet. Cook untilgolden and crisp and just opaque in center,about 3 minutes per side.