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| Summer of Spice Cooking Class |
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| Green Tea Poached Red Snapper with Carrot Ginger Nage |
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Cooking with green tea adds a wonderful depth to the sweet pungent flavors of the garlic, shallots, ginger and lemongrass. Poaching the snapper allows it plenty of time to absorb the aromatic broth.
Serves 4 |
- 2 Tablespoons Minced garlic
- 2 Tablespoons Sliced shallot
- 2 Tablespoons Roughly chopped ginger
- 1 Stalk Lemongrass, peeled and crushed
- ½ Teaspoon Cumin
- 1 cup Fresh Carrot juice
- 1 small Sweet potato, peeled and chopped
- 1 Tablespoon Freshly cracked black pepper
- 3 sprigs Flat leaf parsley
- 2 Tablespoons Rice wine vinegar
- 3 Cups water
- 1 Tablespoon Green Tea – Sancha loose leaves
- 4 8 0z Red Snapper filets
- 2 Tablespoons Sliced scallions
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To prepare the nage:
In a heavy bottomed saucepot combine 1 tablespoon each of garlic, shallot and ginger, along with the lemongrass, cumin, sweet potato and carrot juice. Over medium high heat, bring the mixture to a boil. Reduce the heat, and simmer for a half hour. Remove from stove, add _ tablespoon of black pepper and carefully ladle mixture into a food processor to puree. Stain through a very fine sieve.
To prepare the red snapper:
Using a shallow pan, mix together the parsley, vinegar and water along with the remainder of the garlic, shallot, ginger and black pepper. Bring to a simmer and cook for 5 minutes. Stir in the green tea and then place 2 snapper into the slightly simmering broth. Allow to slowly cook for about 4 minutes until just cooked through. Remove to a warmed platter. Repeat the poaching for the remaining filets.
To serve:
Into 4 large shallow bowls, spoon about 1/4 cup of carrot nage. Arrange the snapper in the center each plate. Garnish with scallions. |
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Reality Cooking Class featured on WSVN 7's Style Files
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