Monday, February 1, 2016
SWORD FISH WITH COCONUT CLAM BROTH ENJOY DAN:
SWORD FISH WITH COCONUT CLAM BROTH by CHEF DAN:
1 tablespoon coconut oil
1 onion, chopped
1 fennel bulb, trimmed, chopped
1 lemongrass stalk, tough outer layers removed, lightly smashed and coarsely chopped
2 bay leaves
1 (8 Oz) bottle clam juice
1 cup dry white wine
1 (19.5 Oz) can Mae Ploy coconut milk
1. Heat oil in a skillet over medium-heat when sizzling.
2. Add onion, fennel and lemongrass and bay leaves, sauté 8 minutes.
3. Add clam juice and increase heat to medium-high,
4. Cover and cook 12-15 minutes; then add coconut milk.
5. Bring to a boil then reduce heat, cover and simmer for 14 minutes.
6. Strain stock through a fine-mesh sieve, discard solids.
4 (5 Oz) sword fish fillets
2 teaspoon EACH sea salt and fennel seeds
2 tablespoons coconut oil
Handful fresh cilantro
1/2-cup alfalfa sprouts
2 teaspoon toasted shredded coconut
Sesame oil for drizzling
1. Heat broth in a stock pot over medium-low heat; keep warm.
2. Sprinkle fish on both sides with salt, top skin side with fennel seeds.
3. Heat coconut oil in cast-iron skillet over medium-low heat when sizzling
4. Add fish skin side down and cook for until skin is crisp; 6-8 minutes.
5. Turn and cook other side for 30 seconds.
6. Divide stock among bowls, adding fish fillet to each, placing skin side up.
7. Top with cilantro, sprouts, coconut flakes and some sea salt.
8. Drizzle with sesame oil.
ENJOY DAN: BON-APPETITE!!