Jordan Andino's Sole with Jasmine Rice Cakes
ingredients
Sole
- Skinless Fish Fillets Such as sole or salmon
- 1 Bunch Lacinato Kale De-stemmed and rough chopped
Coconut Sauce
- 2 Limes Zested and juiced
- 2 Cans Coconut Milk
- 3 Stalks Lemongrass
- 1 Fresno Chili Julienne bias
- 1 2 Inch Knob of Ginger Grated
- 1 Large Shallot Minced
- 2 Tsp Fish Sauce
Herb Aromatic/ Garnish
- 1 Bunch (Each) Cilantro, Basil, Parsley, Mint (With Stems) Rinsed and Patted Dry
- 1/2 Cup Shallots Rough Chopped
- 1 Tsp Ginger Minced
- 1 Clove Garlic Minced
- 1 Tsp Kosher Salt
- 1 Tsp White Pepper
- 1.5 Cup Olive Oil
Jasmine Rice Cake
- 1 Cup Cooked Jasmine Rice
- 1 Tsp Furikake
- 1 Tbsp Fried Coconut Flakes
- 1 Tbsp Fried Shallots
prep
INSTRUCTIONS:
For the fish:
Heat pan over medium-high. Season fish with salt and pepper. Add a drizzle of olive oil to pan and sear fish on both sides, until golden-brown.
For the kale:
Heat neutral oil in large pot to 350F. Deep fry kale until crispy. Season immediately after frying with salt and pepper. Set aside and keep at room temperature.
For the Coconut Sauce:
Combine all elements in a medium sauce pot and bring to a hard rolling boil. Once it reaches hard rolling boil, reduce heat to medium low and reduce by 30%. Strain through a fine sieve and keep warm. Transfer to vessel to pour over dish, such as a measuring up or ramekin.
For the Herb Aromatic/Garnish:
Combine all elements in a blender and blend until smooth. Pour some of the herb aromatic into the coconut sauce.
For the Jasmine Rice Cake:
Combine all ingredients in a mixing bowl and mix until all ingredients are evenly distributed in the rice. Form 2 inch diameter rice cake cylinders about 1 inch high. Sear on each side to give slight texture.
Build the dish:
Place 2 rice cakes on one side of the dish. Lay fish on the other side of the dish. Top with kale. Pour about 1 cup coconut sauce into a ramekin and pour about TK herb aromatic sauce into it. Pour sauce all over and around the dish.
