Bass with Herbed Rice and Coconut-Vegetable Chowder

Preparation

1. Chowder

   Step 1

   Heat oil in heavy large pot over medium heat. Add next 6 ingredients. Cover and cook until onion is soft, stirring occasionally, about 4 minutes. Add coconut milk and next 4 ingredients and bring to boil. Reduce heat to low and simmer uncovered 1 hour. Strain into large saucepan, pressing on solids in strainer. If necessary, simmer broth until reduced to 4 cups.

   Step 2

   Meanwhile, cook yam cubes in large saucepan of boiling salted water until just tender, 6 to 8 minutes. Using skimmer, transfer yam to bowl. Add Yukon Gold potatoes to same saucepan and cook until just tender, about 10 minutes. Drain; add to bowl with yam. DO AHEAD Broth and potatoes can be made 1 day ahead. Cool, cover separately, and chill.

   Step 3

   Bring coconut-carrot broth to simmer over medium heat. Add all cooked potatoes, sugar snap peas, red bell pepper, and carrot. Simmer until all vegetables are tender, 5 to 6 minutes.

2. Fish

   Step 4

   Place flour in shallow bowl. Combine 1/2 cup water and egg in another shallow bowl; whisk to blend. Place panko in third shallow bowl. Sprinkle fish pieces with salt and pepper. Coat in flour, then egg mixture, then panko.

   Step 5

   Pour enough oil into large nonstick skillet to coat bottom. Heat oil over medium-high heat. Add fish to skillet. Cook until golden and crisp and just opaque in center, about 3 minutes per side.

   Step 6

   Pack warm Herbed Rice into 1/2-cup measure. Turn out rice into center of large shallow soup bowl. Repeat 5 more times. Ladle chowder around rice. Top rice with fish. Garnish with basil and/or arugula. Serve, passing lime wedges.