Steamed Bass Fillets with Yogurt Curry Sauce

This recipe illustrates how a steaming liquid can be converted into a sauce with yogurt and flavored with curry. Because yogurt can separate when heated, it is better when combined with a hydrocolloid stabilizer. Lambda carrageenan (about 2%) works especially well with dairy products and can be blended into the yogurt.

Here, it’s essential to keep an eye on the steaming liquid to make sure it doesn’t run dry, burn, and leave nothing with which to make a sauce. As the fish approaches