Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens And Cumin Pepper Curry
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
48
Spice
47
Sweetness
52
Sourness
45
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1
Egg Wash1 cup
Shiitake1 cup
Oyster Mushroom2 tbsps
Canola Oil1 cup
Eggplant (small dice)1 tbsp
Shallot1 tbsp
Butter3 cups
Pea (shoots)1
Salt1 tsp
Black Pepper (ground)4 tbsps
White Onion (finely chopped)1 tbsp
Garlic (chopped)1 tbsp
Ginger (chopped)1 tsp
Turmeric1 tbsp
Coriander Seed (ground)1 tbsp
Cumin (ground)2 cup
Coconut Milk3 tbsps
TamarindDirections:
1
Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper
2
Cover with rice flakes on skin side
3
Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown)
4
Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat
5
Season with salt and pepper and reserve
6
Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve
7
Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute
8
Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss
9
Place vegetable in center of plate and top with the bass and drizzle with the sauce
10
Serve; In a medium saucepan, sweat onion, garlic and ginger
11
Make a paste with spices and water to moisten
12
Add to onion mix and sweat
13
Add fish fumet and simmer for 30 minutes
14
Finish with coconut milk and tamarind
15
Do not boil
16
Simmer until flavors are balanced
17
Pass through fine mesh strainer Yield:2 servings;