Sauteed Onaga With Creamy Curry Sauce |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Chef Philippe Padovani, Manele Bay Hotel, Lanai. This sounds wonderful. Ingredients:
2 lbs fish fillets, onaga |
1/4 cup olive oil |
salt and pepper, to taste |
2 tablespoons clarified butter |
1/2 cup onion, finely chopped |
1 teaspoon garlic, finely chopped |
1/4 cup celery, finely chopped |
1 teaspoon green chili pepper, finely chopped |
1 teaspoon red chili, finely chopped |
1 teaspoon fresh gingerroot, finely chopped |
1 teaspoon turmeric |
2 teaspoons curry powder |
1 teaspoon coriander |
1 teaspoon garam masala |
1/4 cup fish stock or 1/4 cup clam juice |
1/2 cup tomato, blanched, peeled, chopped |
1 cup cream |
2 tablespoons cilantro, finely chopped |
lemon juice, few drops |
Directions:
1. To prepare the curry sauce:.
2. In a saucepan, sweat garlic and ginger in butter.
3. Add onion, celery and chili.
4. Sweat.
5. Add turmeric, curry powder, coriander and garam masala.
6. Add clam juice, bring to a simmer.
7. Add tomatoes.
8. Reduce to a syrup, then add cream and bring to a boil.
9. Season to taste, remove from heat when cooked.
10. Add cilantro and lemon juice to finish.
11. Set aside.
12. To cook the onaga fish:.
13. Cut into 4 8 ounce pieces.
14. Season both sides of the fillets with salt and pepper.
15. Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
16. To finish the plate:.
17. Preheat 4 dinner plates.
18. Pour equal amounts of sauce on each plate.
19. Place the fillet in the center of each plate.
20. Serve immediately.
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