Pan-seared Black cod bok Choy top of Minted polenta with mustard emulsion soy-ginger glaze and Tabouli Salad
From chefrehman 16 years ago
- 20 minutes to make
- Serves 1
Combination of fusion cuisine with Pan fried cod Fish on Top Polenta and Arabic Tabouli salad try !!!!!!!
Ingredients
- For Black cod shopping list
- • Black cod fillet : 100 gms shopping list
- • fresh basil, finely minced : 05 gms shopping list
- • lemon Grass chopped : 02 gms shopping list
- • fish sauce : 10 Ml shopping list
- • parmesan cheese : 15 gm shopping list
- • sesame oil : 10 Ml shopping list
- • salt : 02 gms shopping list
- • black pepper Fresh ground : 01 gm shopping list
- • galangal chopped : 01 gm shopping list
- • Chopped garlic minced : 05 gm shopping list
- • asparagus : 25 gm shopping list
- For minted polenta shopping list
- • polenta flour or semolina flour : 25 gms shopping list
- • coconut milk : 100 Ml shopping list
- • milk : 200 Ml shopping list
- • fresh mint chopped : 05 gms shopping list
- • coriander chopped : 05 gms shopping list
- • salt : 02 gms shopping list
- • Fresh bird chili : 01 gms shopping list
- • sugar : 01 gms shopping list
- • butter : 100 gms shopping list
- For mustard Emulsion shopping list
- • Dijon mustard : 10 gms shopping list
- • sake : 02 Ml shopping list
- • honey : 15 ml shopping list
- • chili oil : 02 ml shopping list
- For soy-ginger glaze shopping list
- • water : 100 ml shopping list
- • lime juice : 05 Ml shopping list
- • pineapple juice : 20 ml shopping list
- • honey : 05 ml shopping list
- • grated ginger : 02 gms shopping list
- • corn starch dissolved in cold water : 05 gms shopping list
- For Tabouli Salad. 沙拉 shopping list
- • cooked cous cous : 10 gms shopping list
- • fresh mint, chopped : 01 gms shopping list
- • lemon juice : 02 ml shopping list
- • salt : 01 gm shopping list
- • white pepper : 01gm shopping list
- • olive oil : 05 ml shopping list
- • Chopped tomatoes : 10 gms shopping list
How to make it
- For Black cod
- • Combine all ingredients in oil, salt, and garlic in a small bowl. Sprinkle fish with salt and pepper. Coat a large nonstick pan with cooking spray and heat over medium-high heat. Sauté fish for 5 minutes on each side or until it flakes easily with a fork. Heat sesame oil stir fried garlic add bok Choy sauté for 2 minute
- For Minted polenta
- • Boiled coconut milk, milk and water add all ingredients keep boiling till get flovour.Melt butter in sauce pan sieve polenta flour and add in butter . keep stirring it on medium heat. When the co lour changes. add Coconut stock by constantly stirring. leave it on high flame till cook thick and smooth paste put in to small tray leaving its sides. Cut into square pieces. Before pick up just tossed with butter crispy brown.
- For Mustard Emulsion
- • Combine all ingredients together except and put into chili oil, whisk till smooth. Keep aside
- For soy-ginger Glaze
- • Combine all of ingredients except corn starch in small sauce pan bring to simmer over medium heat and continue for around 10 minute strain and return to heat add corn starch until thickened.
- For Tabouli Salad.
- • Combine all ingredients with cous cous. Keep aside
- Assembly
- Place the polenta on a plate arranges Asparagus and cod fish fillet on top tabouli salad drizzle with soy-glaze and mustard emulsion. Garnish with spaghetti and orange chips .
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- trigger MA
- quaziefly ALL POINTS
- magdalenadown Nashville, TN
- jimrug1 Peoria, IL
- choclytcandy Dallas, Dallas
- chefrehman New Delhi, IN
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The Rating
Reviewed by 4 people-
Superb! I wish I could give you more than a 5. So I am going to flag this one.
bluewaterandsand
in GAFFNEY loved it
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I make a recipe similar to this well sort of with crispy polenta. I love the addition of mint and that mustard emulsion sounds divine heavenly I may add.
Printing this one.
Five forks and another big smile :)
trigger
in loved it
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