Roasted Cod Ginger-lemongrass Curry Sauce and sweet piquanté coulis

Updated at: Thu, 17 Aug 2023 10:34:29 GMT

Step 1

In a hot pan, add butter and cook shallots, lemongrass and ginger for about 5 min on medium-low heat. Add garlic and cook until fragrant.

Step 2

Deglaze with wine and reduce by half. .

Step 3

Add double cream and milk and coconut milk – reduce to sirupy consistency for about 10 min on low; season with salt and curry to taste – Pass through a sieve and set aside

Step 4

Preheat oven to 200ºC.

Step 5

Remove fish skin excess moisture using a knife blade; pat dry. Rub fish with olive oil and season with salt. In a hot nonstick frying pan, sear fish (Skin side up) for 5 min. Throw in additional butter;

Step 6

finish cooking in the oven for 7 minutes more.

Step 7

Drain a small jar of piquanté peppers, and blend with some salt and a drizzle of olive oil. Heat up before using.

Step 8

Reheat ginger lemongrass sauce and give an emulsion using an immersion blender.

Step 9

Mold out steamed rice using a pastry ring, or a large cookie cutter.

Step 10

Garnish with bell pepper brunoise, coriander leaves and some torched cashew halves.

Step 11

Add some piquanté coulis and the ginger-lemongrass sauce. Place fish on top and garnish with coriander leaves.

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