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Fragrant Oil Poached Hamachi with Coconut Kaffir Lime Froth

Food Network Canada
YIELDS
4 servings
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Ingredients

Kaffir Lime Froth

4
piece star anise
1
tsp mustard seeds
1
tsp green cardamom
2
Tbsp peanut oil
4
clove garlic
2
Tbsp ginger, minced
1
large red chili, minced
2
stalks lemongrass
2
kaffir lime leaves
3
cup coconut milk

Fragrant Oil

4
cinnamon sticks
4
Tbsp coriander seeds
2
Tbsp cumin seeds
tsp green cardamom seeds
1
tsp cloves
2
whole nutmeg
2
cup peanut oil

Hamachi

4 8-ounce
hamachi (may substitute halibut)
juice of one lime
fresh cilantro, to season
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Directions

Step 1

In a large skillet pan, over medium heat, individually toast the star anise, mustard seeds, and cardamom. Toast until the oils release – but remove if smoke appears – about 3 to 4 minutes each. Remove the spices and set aside.

Step 2

Add peanut oil to the skillet and begin to sauté the garlic, ginger, chili and lemongrass, approximately 2 to 3 minutes.

Step 3

Add the kaffir lime leaves and all of the coconut milk.

Step 4

Begin to reduce the coconut milk to 50% of its original portion (1 ½ cups). This should take about 20 minutes.

Step 5

Strain and set aside.

Step 6

Individually toast the spices as above and set aside.

Step 7

In a coffee grinder, or with a mortar and pestle, grind the spices to create a blend.

Step 8

While blending the spices, pour the peanut oil into a deep skillet pan and bring it to about 175 to 180 degrees F. Add the spice blend to the oil and let sit for 30 minutes.

Step 9

Carefully strain the oil from the aromatics by using a fine strainer or cheesecloth.

Step 10

Bring the fragrant oil from above back up to 180 degrees F and add the hamachi, cook for approximately 12 minutes. To check the fish for doneness remove a fillet: the texture of the fish should be medium to firm.

Step 11

Heat the kaffir lime mixture to a steep.

Step 12

With a stick blender, begin to froth. When all the bubbles have risen to the top, pour over the hamachi.

Step 13

Add some fresh limejuice and garnish with some fresh cilantro.

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