Lemongrass Poached Chilean Sea...Lemongrass Poached Chilean Sea Bass with Coconut-Kaffir Velouté

A refined, aromatic masterpiece featuring buttery sea bass gently poached in an infused broth, finished with a silky coconut-lime emulsion and vibrant herb oils.

Ingredients

Cooking Instructions

1. 01

   In a wide, shallow sauté pan, combine 200ml of coconut milk, lemongrass, ginger, and 200ml of water. Bring to a gentle simmer at 65°C.

2. 02

   Season the sea bass lightly with sea salt and submerge in the poaching liquid. Cover and poach for 12-15 minutes until the fish is just opaque and flakes at the touch.

3. 03

   In a separate small saucepan, simmer the remaining 200ml coconut milk with kaffir lime leaves and fish sauce for 10 minutes. Strain through a chinois or fine-mesh sieve.

4. 04

   Prepare the rice tuile by spreading a thin layer of jasmine rice paste onto a silicone mat. Bake at 160°C for 15 minutes until translucent and crisp.

5. 05

   Using an immersion blender, aerate the strained kaffir lime coconut mixture until a stable, light foam (velouté) forms on the surface.

6. 06

   Carefully lift the sea bass from the poaching liquid and place in the center of a warm, shallow stone bowl.

7. 07

   Spoon the aerated velouté around the fish. Finish with droplets of Thai basil oil, the rice tuile shard, and micro-cilantro.