Vivaneau frit croustillant, sauce au lait de coco parfumée au cari, poivron doux, chou-fleur rôti

Vivaneau frit croustillant, sauce au lait de coco parfumée au cari, poivron doux, chou-fleur rôti


  • 12


  • Easy

    Niveau de difficulté

  • Temps de préparation

  • Temps de cuisson


  • *Coconut curry sauce
  • *Yields 1 litre or 2 portions
  • *4 tablespoons canola oil
  • *1 tablespoon ginger root, peeled and small dice
  • *2 tablespoons garlic, finely minced
  • *6 tablespoons of shallot, finely minced
  • *1 tablespoon palm sugar
  • *3 tablespoons fish sauce
  • *2 tablespoons tomato paste
  • *2 tablespoons Madras curry powder
  • *1 teaspoon Cayenne
  • *1 teaspoon ground cumin
  • *1 teaspoon ground coriander
  • *1 teaspoon ground Tumeric
  • *3 whole leaves of kaffir lime leaves
  • *1 stalk of lemongrass pounded
  • *1/2 juice of lime
  • *1/2 cup of pineapple juice
  • *2 pieces of cloves
  • *3 cups of coconut milk
  • *2 tablespoons of salt
  • *1/2 cup of chicken stock or fish stock
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  • *Vegetables:
  • *1/4 de fleurons de chou-fleur blanchis à l'eau salée pendant 3 minutes
  • *1/4 of Romanesco cauliflower, cut into medium size florets, blanch for 3 minutes in salted water
  • *1/2 white onions , cut in to 4 wedges
  • *1 small red pepper, remove seeds and stem, cut into 8 pieces
  • *Fish:
  • *1 whole snapper, about 1.5 lbs., scale and guts remove
  • *1 liter or 4 cups of cooking oil
  • *salt and pepper to season


*heat a heavy bottom pot and add in oil turn the heat to medium low and add in ginger, shallot, garlic, curry powder cayenne, cumin, coriander, tumeric, clove, kaffir lime and lemon cook with browning for 5 mins, turn the heat down if need be add in tomato paste, pineapple juice, coconut milk, palm sugar, fish sauce and lime juice simmer for 30 mins remove lime leaves, lemongrass, cloves and blend sauce in the blender till smooth taste to adjust seasoning add 4 cups of oil in the All-Clad weeknight pan cut 4 incisions on each side of the filet, making sure not cutting through the bones pat fish dry to remove as much moisture as possible season with kosher salt and pepper bring oil temperature to about 375-380 F slowly and carefully submerge the fish into the pan turn heat up as the oil temperature will drop drastically bring it back up to 375 F as quickly as possible using a thermometer cook about 5 minutes or until the fish is crispy and golden brown in a sauté pan, add in 2 tablespoon of oil and sear cauliflower, onions and peppers for 2 minutes heat up curry sauce and add in vegetables serve fish on top of the curry sauce