North Australian Sizzling Snapper with Coconut Lemongrass Curry Pineapple Fried Rice

Added by: Tavern on the Square located at The Arrabelle

Makes 8 Servings

8 each 3 oz portions of Opakapaka or Onaga filet, scaled, skin on.
1 recipe coconut lemongrass broth
1 recipe pineapple raisin fried rice
½ cup ginger peeled, thinly sliced and julienned then fried crisp.
8 each quail eggs

Sautee Snapper until crisp and medium rare. Serve with fried rice and coconut broth, garnish with quail egg and ginger crisps.

Lemongrass broth-
3 cups coconut milk
1 cup cream
1 cup mirin
2 tsp curry paste
2 cups white wine
1 cup carrots chopped
1 cup celery chopped
2 cups yellow onions chopped
3 each lime leaves chopped
½ cup ginger chopped
3 stalks lemongrass crushed
1 cup cilantro and basil chopped
1 oz olive oil
1 oz garlic chopped

In a thick bottomed sauce pot, sweat all vegetables, herbs, ginger, lemongrass and garlic in olive oil until translucent. Add white wine and reduce by half. Then add coconut milk, cream, curry paste and mirin. Simmer for 20 minutes and pass through a sieve. Correct seasoning with salt and sugar and reserve.

Pineapple Fried Rice

1 lb cooked jasmine or glutinous rice
2 cups diced pineapple
1 oz minced garlic
1 oz minced ginger
1/4 cup chopped chives
2 oz sesame oil
1 oz olive oil
2 oz soy sauce
in a HOT med large wok or teflon pan: heat olive oil, add garlic and ginger, then add pineapple and sautee for a moment. Then add rice , sesame oil, golden raisins and soy sauce. Sautee until lightly crispy. Reserve.

.Paul Wade, The Arrabelle

© Copyright 2023 Taste Of Vail. All rights reserved. Site design by Avid Design