BLACKENED ISLAND SNAPPER
Date: 3rd May 2020
Blackened Island Snapper by Chef Benjie from the Hilton Hawaiian VillageIngredients:4-oz Roasted Baby Potato1-oz Cherry Tomato1-oz Baby Carrots1-oz French Beans1- pound filet Snapper Tail On2-oz Kabocha Curry SauceGarnish With Mango Salsa And Chili ThreadKabocha Curry Sauce4oz Chopped Fresh Garlic5pcs Chopped Shallots3oz Chopped Ginger2pcs Lemongrass Stalks1pcs Bird Eye Chili6Tbsp Cumin8Tbsp Masala Curry Powder2oz Sambal Chili Paste1oz Fish Sauce4cup Coconut Milk2cup Kabocha PureeMethod:On a Sauce Pot Sauté’ Garlic , Shallots , Ginger , Lemongrass , Bird Eye Chili , For 5 Minutes Then ADD Cumin, Masala Sauté for One Minute. Add Sambal, Fish sauce, Coconut Milk, And Let It Simmer For 10 Minutes. On a Gallon Bucket Strain will and discard Solids. Add Kabocha Puree And blend will with a Hand mixer. |
Fresh Mango Salsa:
1pcs ripe mangos, diced
1pcs red bell pepper, diced
½ cup chopped red onion
1pcs jalapenos, minced
¼ cup fresh cilantro leaves chopped
1pcs lime juice
Salt and pepper to taste
Method:
In a serving bowl, combine the prepared mango, bell pepper, onion, cilantro and jalapeno. Drizzle with the juice of one lime and mix well. Season to taste with salt and pepper.
Cajun Sriracha Rub
2oz Cajun seasoning
1Tbsp. kosher salt
1oz granulated sugar
2oz garlic powder
2oz onion powder
¼-cup sriracha powder
1oz ground cumin
1oz black pepper
Method;
In a bowl, mix all ingredients thoroughly massaging the mixture with your fingers to break down the sugar into fine mix.
With thanks to;
