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| Chef: JoAnna Minneci | |
| Food Mood: Fish and Seafood | |
| Cuisine: Pacific Rim | |
Servings: 2 |
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Ingredients |
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| Marinade and Sauce 3/4 tsp ground coriander seed 3/4 tsp ground white pepper Pinch of salt 1/2 lime, juiced Fish and Vegetables 1/2 lb fish or two filets (any solid white fish will work nicely) 3/4 tsp ground coriander seed 3/4 tsp ground white pepper 1/3 tsp turmeric powder 1 stalk lemongrass, minced 2 red chilies 1/2 Tbsp brown sugar 1/4 cup tamarind juice (or substitute 1/4 cup of pineapple juice plus 1 Tbsp lemon juice) 1 Tbsp fish sauce 2 kaffir lime leaves, torn (or substitute 1 tsp of lime zest) 1/4 cup white wine |
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Method |
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| Marinate fish with ingredients as indicated. Using a spice grinder (coffee mill), pulverize lemongrass. Add 3/4 teaspoon ground coriander seed and 3/4 teaspoon ground white pepper. Keep grinding. Scrape down sides. Add chilies, turmeric powder. Keep grinding. Scrape down sides. Transfer to a bowl and set aside. Drain marinade liquid from fish into a bowl. Heat a skillet with oil, and add fish, cook 2-3 minutes on each side. (This will be only partially cooked? lower the heat if necessary.) Remove fish to a clean platter. Add chili paste to hot oil and cook for 30-45 seconds. Add reserved marinade, sugar, tamarind, fish sauce, lime leaves and white wine. Stir well. When it comes to a boil, taste for balance. Return fish to skillet and turn to coat with sauce. Cook uncovered until sauce is slightly thickened. Serve immediately. |
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