Recipe

Pan-seared Black Cod Bok Choy Top Of Minted Polenta With Mustard Emulsion Soy-ginger Glaze And Tabouli Salad Recipe

	Chefrehman / All my dishes 9 months, 2 weeks ago Combination of fusion cuisine with Pan fried cod Fish on Top Polenta and Arabic Tabouli salad try !!!!!!! Prep:15m Cook:20m Servings:1	Chefrehman
	poach fish thai style

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Fans

bluewatera

quaziefly

trigger

Ingredients

For Black cod

• Black cod fillet : 100 gms

• Fresh basil, finely minced : 05 gms

• Lemon Grass chopped : 02 gms

• Fish sauce : 10 Ml

• Parmesan Cheese : 15 gm

• Sesame oil : 10 Ml

• Salt : 02 gms

• Black pepper Fresh ground : 01 gm

• Galangal chopped : 01 gm

• Chopped garlic minced : 05 gm

• Asparagus : 25 gm

For Minted polenta

• Polenta Flour or semolina flour : 25 gms

• Coconut milk : 100 Ml

• Milk : 200 Ml

• Fresh mint chopped : 05 gms

• Coriander chopped : 05 gms

• Salt : 02 gms

• Fresh bird chili : 01 gms

• Sugar : 01 gms

• Butter : 100 gms

For Mustard Emulsion

• Dijon Mustard : 10 gms

• Sake : 02 Ml

• Honey : 15 ml

• chili oil : 02 ml

For soy-ginger Glaze

• Water : 100 ml

• Lime juice : 05 Ml

• Pineapple juice : 20 ml

• honey : 05 ml

• grated ginger : 02 gms

• corn starch dissolved in cold water : 05 gms

For Tabouli Salad. 沙拉

• cooked cous cous : 10 gms

• fresh mint, chopped : 01 gms

• lemon juice : 02 ml

• salt : 01 gm

• white pepper : 01gm

• olive oil : 05 ml

• Chopped tomatoes : 10 gms

Directions

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 .

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Comments

trigger 9 months, 1 week ago said:
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 :)

bluewaterandsand 9 months, 1 week ago said:
Superb! I wish I could give you more than a 5. So I am going to flag this one.

ttaaccoo 4 months ago said:
Where is your restaurant, and what are the hours?!! gorgeous, delish groovy. 555555555555555555555555

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