from Executive Chef Al Levinsohn Wild Alaska Perch With quick fried noodles, stir fry vegetable curry Serves (4) 4 ea. 6 oz. Alaska Perch filet 1/4 cup ground toasted jasmine rice* 1 cup diced Japanese eggplant 1 cup mixed pepper julienne 1 cup carrot julienne 1/2 cup red onion julienne 1 cup bean sprouts 1/2 cup snow peas, julienne 1/2 cup green onion, julienne 1/2 cup fresh Thai basil chiffonade 1/4 cup cilantro rough chopped 4 ea. lime leaves 1-2 Tablespoons red curry paste (depending on taste) 3 Tablespoons vegetable oil 1/4 cup fish or chicken stock 3/4 cup coconut milk 2 cups fried vermicelli or bean thread salt and white pepper to taste Preheat oven to 400 degrees Procedure: Heat on Tablespoon of oil in a 2-quart fry pan over medium heat. Season Perch filets with salt and pepper. Quickly sear the perch on both sides to medium rare, dust generously on all sides with toasted ground rice and place skin side down in a baking dish. Dissolve curry paste in remaining two Tablespoons of oil. Heat mixture in fry pan until hot, add eggplant, lime leaves and carrots sauté for one minute, and add, red onion and peppers. Sauté until just heated through. Place Perch in oven for 5-8 minutes until desired doneness. While the fish is in the oven, complete the curry. Add stock, and bring to a slow boil. Add coconut milk and bring back to a boil. Add peapods, green onion, basil and cilantro, remove from heat. Spoon a portion of curry onto each plate top curry with fried noodles. Place fish atop fried noodle nest. Dust plates with any remaining ground rice. Garnish with cilantro leaves. * To prepare toasted rice. Place raw jasmine rice in a dry sauté pan and toast over high heat moving constantly until rice is a medium brown color. Remove from pan immediately to prevent burning. Place in a coffee grinder and pulse until coarsely ground. < back
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