Black Bass Packets in Curry-Coconut Broth
Tender blanched Savoy cabbage leaves make a wrapper for the bass and julienned vegetables. The packet traps the steam inside to keep the fish moist while it cooks and makes for a stunning presentation when nestled into the broth.
To make ahead: Refrigerate broth (Step 1) for up to 2 days. Refrigerate packets (Step 4) for up to 6 hours.
Equipment: Heavyweight plastic wrap
Tip: To test for doneness, insert a metal skewer into the fish, then touch the tip to your wrist. If it's warm but not hot, the fish is properly cooked.