Sauteed Onaga With Creamy Curry Sauce Recipe #378922
From Chef Philippe Padovani, Manele Bay Hotel, Lanai. This sounds wonderful.
by lazyme
40 min | 15 min prep
SERVES 4
- 2 lbs fish fillets, onaga
- 1/4 cup olive oil
- salt and pepper, to taste
Curry Sauce
- 2 tablespoons clarified butter
- 1/2 cup onion, finely chopped
- 1 teaspoon garlic, finely chopped
- 1/4 cup celery, finely chopped
- 1 teaspoon green chili pepper, finely chopped
- 1 teaspoon red chili, finely chopped
- 1 teaspoon fresh gingerroot, finely chopped
- 1 teaspoon turmeric
- 2 teaspoons curry powder
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1/4 cup fish stock or clam juice
- 1/2 cup tomato, blanched, peeled, chopped
To Finish
- 1 cup cream
- 2 tablespoons cilantro, finely chopped
- lemon juice, few drops
- To prepare the curry sauce:.
- In a saucepan, sweat garlic and ginger in butter.
- Add onion, celery and chili.
- Sweat.
- Add turmeric, curry powder, coriander and garam masala.
- Add clam juice, bring to a simmer.
- Add tomatoes.
- Reduce to a syrup, then add cream and bring to a boil.
- Season to taste, remove from heat when cooked.
- Add cilantro and lemon juice to finish.
- Set aside.
- To cook the onaga fish:.
- Cut into 4 8 ounce pieces.
- Season both sides of the fillets with salt and pepper.
- Preheat frying pan with olive oil and cook the fillets from 3-5 minutes.
- To finish the plate:.
- Preheat 4 dinner plates.
- Pour equal amounts of sauce on each plate.
- Place the fillet in the center of each plate.
- Serve immediately.
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5 stars