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| Ian Winslade; Bluepointe Peanut Crusted Grouper with Massaman Curry For the Massaman Curry Sauce: Ingredients: 1/3 tsp. vegetable oil 1/4 can Massaman curry paste 1/4 tbs. curry powder 2 cans coconut milk 1 ea. star anise 3 ea. cardamom pods 1 ea. cinnamon sticks 1 tbs. palm sugar 1 tbs. fish sauce 3 tbs. tamarind paste, soaked Method: Heat vegetable oil. Add curry paste and sweat for two minutes. Add the curry powder and toast for one minute. Add the coconut milk a little at a time. Bring the curry to just under a simmer. Take off the heat and add the spices, palm sugar, fish sauce and tamarind. Strain through a chinois and keep warm. For the Grouper: Ingredients: 4 skinless boneless six-ounce fillets of Grouper 1 lb. raw peanuts, finely chopped in a food processor 2 oz. butter 4 heads baby bok choy, split in half lengthwise sea salt and pepper Method: Blanch the baby bok choy in salted water. Season the Grouper fillets with salt and pepper, and then brush them with the softened butter. Crust with the chopped peanuts. Sauté in a non-stick pan with a little vegetable oil and finish under the broiler, so the fish is just cooked and the peanuts are golden brown. Reheat the bok choy in a steamer basket, place the fish on top of it and sauce with the Massaman curry. Serve with steamed jasmine rice. Seared Tuna Tataki with Wasabi Mayonnaise (Serves 4) For the Wasabi Mayonnaise: Ingredients: 2 cups mayonnaise _ cup wasabi powder _ cup warm water _ cup rice wine vinegar _ cup white soy sauce Method: Dissolve the wasabi powder in the warm water. Whisk the mayonnaise into this mixture. Add the vinegar and soy sauce. Season with salt and pepper. For the Tuna: Ingredients: 10 oz. sashimi-grade tuna 1 tsp. white peppercorns 1 tsp. black peppercorns 1 tsp. green peppercorns 1 tsp. pink peppercorns 1 tsp. Szechwan peppercorns 1 tsp. coarse sea salt 2 tsps. chopped mixed herbs _ tsp. vegetable oil Method: Grind peppercorns in a peppermill until finely ground, then mix them together. Trim all edges off the tuna and rub with vegetable oil. Season tuna with peppercorn mix, sea salt and mixed herbs. Sear tuna quickly in a hot cast iron skillet. Immediately place tuna into the refrigerator until it is completely cold. To Finish: _ cup shredded pickled ginger 2 cups baby lettuces _ cup house dressing Method Slice tuna thinly and arrange onto plates. Mix lettuce and pickled ginger and dress lightly. Arrange on top of tuna and sauce plate with wasabi mayonnaise. Garnish with black sesame seeds. |
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