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California Farm Panang Fish and Cauliflower Dinner
Introduce
Chef :
Hobby HorsemanCalifornia Farm Panang Fish and Cauliflower Dinner
Mild, lemon crisped fresh white fish, paired with roasted cauliflower and heirloom tomato, and steamed white rice, served with a tangy red panang curry sauce, a 25 minute dinner.
Ingredient
Food ration :
2 peopleCooking time :
25 minutes
6 ounce
pollock filet, frozen
1/2 cup
steamed rice
1
shallot
1/2 cup
coconut cream
Cooking instructions
* Step 1
Half cup short grain sushi rice in saucepan, cup of water, bring to rolling boil with lid, on, turn off, rest 20 minutes
* Step 2
Six preboiled cauliflower florets on parchment paper on half size baking tray, peppered, salted, sprayed with olive oil, covered with thick slices of heirloom tomato, baked 25 minutes in 425F degree oven.
* Step 3
Two pieces of frozen pollock, 3 ounces each, lay in cast iron skillet, four thick slices of Meyer lemon on top. Spray olive oil on both sides, bake with lemon slices on top in oven with cauliflower tray, ten minutes. Flip with spatula to crisp after ten minutes, lay lemon slices on other side.
* Step 4
In cast iron saucepan, fry chopped shallot in Tbs olive oil, add panang curry paste, fry till fragrant, douse with 1/2 cup coconut cream, boil to thicken, keep warm.
* Step 5
Serve with panang sauce and fresh basil leaves. Enjoy.
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