Lobster and Wasabi-Crusted Snapper
- prep time 0 min
- total time 0 min
- serves 4
2 tablespoons of wasabi paste
3 tablespoons of saikyo white miso
½ cup of fresh sugar peas, shelled and blanched (substitute: edamame)
1 tablespoon of sugar
1 teaspoon of ground cardamom
1 pod of fresh vanilla
2 tablespoons of mirin
1 tablespoon of minced cilantroThe Snapper
4 Snapper fillets, skin removed
Salt and PepperThe Lobster Crust
6 ounces of lobster meat
1 tablespoon of cilantro
1 tablespoon of minced chives
1 teaspoon of shrimp paste
1 teaspoon of toasted white sesame seeds
1 teaspoon of fish sauce
¼ cup of panko (Japanese bread crumbs)Coconut Froth
2 tablespoons of peanut oil
2 tablespoons of chopped lemongrass
2 tablespoons of minced ginger
2 tablespoons of minced shallot
1 tablespoon of minced garlic
2 kaffir lime leaves
1 fresh large red chili, minced
2 tablespoons of lemon
12 ounces of coconut milk
1. Place all the ingredients inside of a blender and pulse to a puree or mash-like consistency. Place into a bowl and set aside.The Snapper
1. Preheat oven to 425 degreees.
2. Season the snapper fillets with salt and pepper, and sear at medium to high heat in a non-stick skillet pan (about 3-4 minutes).
3. Once the snapper has caramelized, flip the fillets over and apply the wasabi marinade (on the now cooked side). Place in the oven for 5 minutes.The Lobster Crust
1. Mix all crust ingredients in a bowl and place the lobster crust on top of the oven–cooked snapper. Switch your oven to broil and place the lobster crusted snapper back into the oven for 5-6 minutes.Coconut Froth
1. Place the peanut oil in a medium saucepan at medium to high heat. Add all the ingredients except for the coconut milk.
2. Once the garlic has caramelized, add the coconut milk and reduce until sauce can coat the back of a spoon. Adjust seasoning with salt and lemon juice for your own palate.
3. Once sauce had reduced (12-15 minutes), strain through a sieve and using a stick blender, froth until foaming.
4. Spoon around your snapper and serve.