From Executive Chef - Johnny Datt
Red Emperor on Papaya Chilli Coconut Salsa with Green Onion & Basil Oil
4 x 180g Red Emperor fillets (skin on)
Marinade:
½ bunch fresh coriander, chopped
1 chili, chopped
5g roasted cumin seeds, crushed
4 tblsp extra virgin olive oil
½ lime (juice of)
1 tblsp fish sauce
1 tblsp soy sauce
salt & pepper
Salsa:
1 large greenish papaya, diced
3 roma tomatoes, diced
40g fresh grated coconut
½ onion, diced
2 cloves of garlic
5g fresh coriander
5g fresh mint
5ml rice wine
5ml peanut oil
5ml coconut milk
5ml lime juice
1 chili
1 tsp sugar
salt & pepper
Sauce:
¼ bunch fresh basil
100g shallots
½ onion
1 clove of garlic
1 tblsp sugar
salt & pepper
peanut oil
Mix all marinade ingredients together. Place fish in marinade and leave for 20 minutes.
Salsa: Heat peanut oil in pan. Saute onion & garlic, add chili. Allow to cool and mix with remaining ingredients.
Sauce: Fry garlic & onion in peanut oil. When cool place in blender with remaining ingredients. Blend and add extra peanut oil to correct consistency. Strain through fine sieve and serve.
Heat fry pan or BBQ. Grill fish skin side down first for 4 minutes. Turn once only and grill for further 4 minutes. To serve place papaya salsa in centre of the plate. Place grilled fish on top and spoon sauce over and around. Garnish with char-grilled lime halves.
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