Sizzling Snapper

With Coconut Lemongrass Curry And Pineapple Fried Rice

 

Lemongrass Curry

  • 2 tablespoons (1 ounce) olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 cups chopped yellow onions
  • 1 cup chopped fresh cilantro and basil mixed together
  • 3 lime leaves, chopped
  • 1/2 cup chopped fresh gingerroot
  • 3 stalks lemongrass, crushed
  • 3 bananas, peeled
  • 1 (28 ounce) can diced tomatoes
  • 2 tablespoons chopped garlic
  • 2 cups white wine
  • 3 cups coconut milk
  • 1 cup heavy cream
  • 2 teaspoons curry paste
  • 1 cup mirin

Pineapple Fried Rice

  • 2 tablespoons olive oil
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh gingerroot
  • 2 cups diced pineapple
  • 1 pound cooked jasmine or glutinous rice
  • 1/4 cup sesame oil
  • 1/2 cup golden raisins
  • 1/4 cup soy sauce
  • 1/4 cup chopped chives

Ginger Crisps

  • 1/2 cup fresh gingerroot, cut in matchstick-size strips; for garnish

Sizzling Snapper

  • 8 portions Opakapaka or Onaga snapper filet, scaled leaving skin on (about 3 ounces each)
  • 8 quail eggs; for garnish

To make curry, heat olive oil in a heavy bottomed saucepot. Sweat vegetables, herbs, gingerroot, lemongrass, bananas, tomatoes, and garlic until onions are translucent. Add white wine and reduce by half. Then, stir in coconut milk, cream, curry paste, and mirin. Simmer for 20 minutes and strain through a sieve. Correct seasoning with salt and sugar. Reserve.

For fried rice, heat olive oil to smoking in a very hot medium-size wok or pan. Add garlic and gingerroot; sauté quickly. Then, add pineapple and sauté for a moment. Stir in rice, sesame oil, raisins, and soy sauce. Sauté until slightly crisp. Reserve. Keep warm.

If needed, add oil to wok; heat very hot and quickly fry gingerroot strips until crisp. Remove and set aside.

Sauté snapper pieces until crisp and 145ºF in center for medium rare. Serve with fried rice and coconut broth. Garnish with quail egg and ginger crisps.

Serves 8