2 cups Warm water (or enough to dissolve the sugar)
Lingcod | Serves 4
6 tbsps Vegetable oil
8 Leaves, mint
1/2 cup Crispy shallots
4 6oz piece Lingcod fillets
Salt and Black pepper to taste
1/2 pounds King oyster mushroom, cut in half
2 tbsps Unsalted butter
1 pounds Bok choy, cut in half and washed
4 cups Cooked rice
8 Thai basil leaves
1/2 bunch Cilantro
This recipe was created for Club House for Chefs by: Chef Trevor Bird
For the Curry Sauce:
Heat oil on medium heat, add lemon grass, shallots, garlic, cilantro stems, ginger, Thai chili and cook for about 5-7 minutes. Then add Thai Kitchen Green Curry paste and cook out for another 5 minutes. Add chicken stock, fish sauce, Thai Kitchen Coconut Milk, sugar, lime juice. Bring to a simmer for 30-35 minutes. Strain the liquid set aside.
For the Pickled Carrot and Daikon:
In a large mixing bowl, mix water, sugar, vinegar and salt until everything is dissolved. Place carrots and daikon into a jar or a container and fill with the liquid until jar is full. Place in the fridge overnight or if short on time 3 hours.
For the Lingcod:
Preheat oven to 400F. Using a medium saucepan, heat 2 tbsp vegetable oil. Season your fish with salt and pepper both side and place the fish on the hot pan. Once the fish gets a nice golden colour turn the fist over and place in over for 7-8 minutes. Until firm to the touch.
Heat medium saucepan with 2 tbsp vegetable oil, season your mushrooms with salt and pepper and place in pan cut side down. Cook for about 6 minutes add more oil as needed as mushroom tend to soak up oil. Finish off with 2 tbsp butter and set aside. Clean the pan and put back on heat. Add 2 tbsp vegetable oil and add your bok choy cut side down. Season with salt and pepper and add 2 cups of water. Place a lid on top of the pan to create steam. Reduce the heat down to a medium low and cook for 4-5 minutes. Once the water is evaporated. Add your mushrooms back in to reheat. Add your green curry sauce and bring to a simmer. Check seasoning.
Place your rice in a bowl, add your vegetables and sauce. Place fish on top and garnish with pickled vegetables, thai basil, cilantro leaves, mint and crispy shallots