Present the platter of whole fish and the sauces at the table and let diners help themselves. To serve, pour the the ponzu sauce, curry aioli and cilantro chutney into small serving bowls. Carefully wipe out the grill pan, then repeat to cook the remaining fish. Transfer the fish to a large platter, cover with aluminum foil and set aside in a warm place. Carefully flip both of the fish and continue grilling until the skin on the other side is crisp and the flesh of the fish just begins to flake easily, about 4 minutes more. Cook, without moving or turning the fish, until the skin on the bottom is crisp, about 4 minutes. Place 2 of the fish in a mesh grill pan and place on the grill. Tuck the remaining ginger mixture into the slits in the fish, dividing it evenly. of the olive oil and sprinkle with salt and pepper. Using the remaining three-quarters, stuff the body cavity of each fish, dividing the mixture evenly. In a bowl, toss together the ginger, cilantro and makrut lime leaves. Using a sharp knife, make 3 diagonal slashes, almost to the bone, across both sides of each fish. Rinse each fish under cold running water and pat dry with paper towels. While the grill is heating, prepare the fish. Cover and refrigerate until ready to serve. Transfer to a bowl and stir in the lemon juice, cumin seeds and the 2 Tbs. To make the cilantro chutney, in a high-speed blender, combine the 1 cup (1 oz./30 g) cilantro, the ground cumin, coriander, green onions, ginger, olive oil, parsley, garlic and 2 tsp. The curry aioli can be served immediately or stored, covered, in the refrigerator for up to 5 days. pepper until smooth, making sure there are no lumps of curry powder. oz./60 ml) olive oil and process until smooth and blended. of the lemon juice, add the Tabasco, then drizzle in the remaining 1/4 cup (2 fl. With the processor running, slowly drizzle in about 3/4 cup (6 fl. Stop the processor and scrape down the sides of the bowl, then add the egg. salt and process until the garlic is minced. To make the curry aioli, in a food processor, combine the garlic and 1/4 tsp. Strain through a fine-mesh sieve into a clean bowl. Cover and refrigerate for 12 to 24 hours. To make the ponzu sauce, in a bowl, whisk together the lemon juice, yuzu juice, vinegar, soy sauce, mirin, bonito flakes and kombu. 1 cup (1 oz./30 g) makrut lime leaves (optional).1 cup (1 oz./30 g) fresh cilantro leaves.4-inch (10-cm) piece fresh ginger, peeled and julienned.(1 kg), cleaned, with head and tail intact 4 whole snapper or other firm white fish, each about 2 lb.1 cup (1 oz./30 g) fresh flat-leaf parsley leaves.1 cup (1 oz./30 g) fresh cilantro leaves, plus 2 Tbs.1 piece kombu, about 2 inches (5-cm) long.Place some chopped spring onions and coriander on top and sprinkle with fried onion. Top the fish with greens and pour the sauce over the top. Continue cooking for 3 to 4 minutes, until the sauce becomes thick and glossy. Cook for 1 minute, then add the sugar, fish sauce, and soy sauce and stir around. Let it simmer for 1-2 minutes until the butter is half melted, then add the lime leaves, lemongrass, garlic, ginger and red onions. In a pan, add the cashew nuts with butter. Place the fish into the oven and roast for 10-20 minutes until it’s cooked through. Let it sizzle for 3-5 minutes, then turn it over with the backbone down and cook for another 3-5 minutes, or until both sides are golden brown. Place the fish onto the plancha and drizzle some more oil. Heat the plancha on high heat, then add a good amount of olive oil. Flip the fillets over and cook for an additional 3-4 minutes, or until the fish is cooked through. Once seasoned, place the fillets skin-side down on the grill and cook for 4-5 minutes. Next, season your snapper fillets with salt, pepper, and any other desired spices. Stuff the fish with all the filling ingredients, then score both sides of the fish skin in diamond shapes. To grill snapper with skin on, first preheat your grill to medium-high heat.
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