Panko Crusted American Red Snapper
With Mango and Baby Bok Choy
and a Spicy Red Curry Sauce
4-6 ounces red snapper fillets, boned and skinned
4 heads of baby bok choy
6 mangoes
1-1/2 pound lobster
1 leek, diced
1 onion, diced
3 tablespoons tomato paste
2 tablespoon Thai red curry paste (Mae ploy) *
1 tablespoon grated ginger
2 shallots, medium size
Kosher salt
Togarashi (Asian pepper flakes) *
Panko (Japanes honey bread crumbs) *
3 tablespoons melted butter
For the sauce:
Break lobster into pieces. SautŽ with diced onion, leek and ginger. Add tomato paste and cover with water. Simmer for approximately three hours. Add red curry paste. Strain through fine mesh strainer. Reserve.
To prepare snapper:
Season fillets with salt and togarashi. Brush the top of fillets with melted butter and crust with panko bread crumbs. SautŽ encrusted side of snapper until golden brown. Turn over and finish in 350¡ oven until medium rare or desired temperature is achieved.
To prepare bok choy and mango:
Split bok choy in halves. Wash to remove all soil. Skin and dice all mangoes. Reserve three for puree. Peel and mince shallots. SautŽ bok choy and shallots in sautŽ pans. Finish with 1/2 of mango. Put remaining mangoes in blender and puree into a pulp.
Presentation:
Place baby bok choy and mango on bottom of plate. Top with snapper, panko side up. Sauce around and finish with mango puree.
Serves four. Pairs wonderfully with Turnbull Sangiovese.
* Available in Asian markets.
Recipe courtesy of Sandy Beckett, Chef, Confusion Restaurant, Chicago, IL.
Recipe provided by Turnbull Wine Cellars.
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