Dish: Curried succotash, glazed black cod
1 cob corn, de cob
½ ea zucchini, brunoise
3 bulbs radish, brunoise
¼ cup wax bean, sliced on bias
4 ea shallot, sliced
2 ea lemongrass, sliced
1 3” knob ginger, sliced
2 ea kaffir lime leaf, whole
1 tbsp green curry paste
2 cups coconut milk
1 tbsp fish sauce, ½ at beginning – rest to finish
1 ½ ea lime juice, to finish
1 ½ lbs sable, cut into 4 oz portion
1 tbsp chives, mince
2 tbsp tarragon, mince
2 tbsp dill, mince
1 tbsp sweet soy, brush on
Mix all ingredients for the curry and sweat in a pot until very aromatic. Add coconut milk and let simmer for 30 min. Strain the curry and season with fish sauce and lime juice before serving.
Prepare all off the vegetables. Leave them raw.
Before serving, lightly sauté corn, then add zucchini, followed by beans and radish. Ladle curry into pan to glaze. Season with lime and fish sauce.
Remove skin from the fish. Season with salt and white pepper in a pan over medium-high heat.
Add the oil and place flesh side down. Cook on one side until golden then kiss the other in the pan for 10 seconds.
Brush with sweet soy and sprinkle with herbs.
To plate, ladle vegetables into center of plate. Place fish on top and serve!