Nutty Sauce with Crispy Skin Fish
ready in 55 min.
- 1 tablespoon sesame oil
- 3 shallots (chopped)
- 1 clove garlic cloves (chopped)
- 1 cup Macadamia Nuts (roughly chopped)
- 2 tablespoons Sesame seeds
- 1.333 cups fish stock (approx.)
- ⅜ cup Coconut milk
- 0.333 cup olive oil
- 2 tablespoons Chervil (fresh, chopped)
- 1 Lime (juice)
- 28 ounces Snapper fillet (cut into 8-12 serving pieces)
Heat the sesame oil in a saucepan and fry one shallot, the garlic, macadamia nuts and sesame seeds until golden brown. Pour in the fish stock and coconut milk and simmer for approx. 5 minutes.
Purée the sauce and either add stock or boil to reduce to achieve the desired consistency. Season with salt and ground black pepper.
Fry the remaining shallots gently in 5 tbsp olive oil until golden brown. Remove from the heat and add chervil and lime juice. Season with salt and pepper.
Make cuts in the skin of the snapper fillet pieces and season them with salt and pepper. Heat the remaining oil in a non-stick pan and fry the fish gently, skin side down, for approx. 5 minutes until golden brown. Turn the pieces, remove the pan from the heat and leave the fish for a few minutes to finish cooking.
Arrange the fish pieces on plates and garnish with chervil. Serve with the shallot sauce and macadamia sauce garnished with sesame seeds.