Red sea bass with lime sauce and side dish of pineapple and palm cores

Red sea bass with lime sauce and a side dish of pineapple and palm core – a detailed recipe for cooking. friends: Food Photography: Todd Oldham, Princeville Hotel, Hawaii Time: one hour. 25 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

1 fillet cut red snapper (1.4 kg.), Ridge to leave
2 tbsp. l plus 1 tbsp. l peanut butter
Salt and ground black pepper
1/4 Art. diced carrots
1/4 Art. diced celery
1/4 Art. diced onions
30 gr peeled and thinly chopped root ginger
3 sheets of kaffir lime
1.5 tbsp. water
1 tbsp. l fish sauce
1 tbsp. l soy sauce
1 peeled and peeled pineapple
225 gr. canned palm cores
2 5 cm diagonal slices. Green stalk Luke
2 tbsp. l cilantro leaves
30 gr basil (tear leaves, leave the stems)

Recipes with similar ingredients: red snapper, fish sauce, soy sauce, onions, celery, carrots, ginger root, Peanut Butter, Basil, Cilantro, Pineapple

Recipe preparation:

Preheat the oven to 190 ° C. Cut the sea bass into 4 equal portions, about 170 gr. each one. Make on skin incisions so that during cooking the fish does not twisted. Season with salt and pepper. Preheat the pan from stainless steel over medium heat and pour into it 2 tbsp. l peanut butter. Put the fish in the pan with the skin down and fry for 2 minutes, until the skin begins to brown. Turn the fish over and fry for a minute. Put the pan in the oven and bake fish until cooked for 7 minutes.
To make lime sauce, remove the fish from pans, add the remaining fish after cutting the bone fillet, carrots, celery, onions, 1/2 ginger and lime leaves. Put it again pan to a fire and fry for a minute. Add water and fish sauce and cook at low boil for 20 minutes. Strain through cheesecloth, put on fire again and add soy sauce.
Heat the other stainless pan over high heat. become. Lubricate the pineapple and palm core with peanut butter oil. Fry in a hot frying pan until the palm core will turn light brown, and pineapple will not become from frying candied. To serve again, briefly put the fish in the oven, to warm her up. On a large plate, lay the fish with the skin up, pieces of pineapple and palm core, pour around the sauce of lime leaves, sprinkle with fresh herbs, basil leaves.