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FOR THE CURRY SAUCE
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In a large saucepot add sesame oil and saute onion, ginger, lemongrass, garlic and serrano peppers till translucent.(do not brown)Then add coriander seeds, allspice and cumin seeds. Toast for one minute. Next add curry paste, kaffir lime leaf, rice vinegar, mirin and sake. Reduce by half then add coconut milk and bring to a boil. Thicken sauce with cornstarch slurry. Add thai basil, cilantro, mint, fish sauce and lime juice. Take off heat and allow ten minutes for herbs to steep. Strain through fine mesh strainer. Keep hot till time to plate.
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FOR THE BOK CHOY
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Using a very hot wok pan, heat sesame oil till it begins to smoke. Add mushrooms and bok choy. Stir fry over high heat for one to two minutes. Next deglaze with a little water. Wait till water reduces away then add carrots, red pepper, yellow peppers and chinese long beans. Next add soy sauce, oyster sauce and rice vinegar.
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Cook for two minutes making sure to continue moving wok so vegatables don't stick and burn. Finish with thai basil leaves and cilantro leave. Serve right away.
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FOR THE BLACK SEA BASS
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In two large saute pans heat grapeseed oil til it begins to smoke. Season fish with salt and place into saute pan. Sear on presentation first for one minute. Turn fish over and continue to cook for one more minute. Turn off heat and keep fish in saute pan for another minute to complete the cooking of the fish. If fish filets are real thick then addition cooking may be done in 400 degree oven. When fish is cooked completely place filets onto dry paper towels.
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FOR THE PLATE UP
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Using large bowls place a small amount of stir fry in the center of bowl. Drizzle sauce around and place one filet of fish on top.
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Garnish with micro cilantro and diakon radish sprouts. Serve and enjoy!
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source: www.cheftre.com
