Lemongrass butter
one-quarter pound of Butter, unsalted
1 tbsp Lemongrass, zest/microplane
1 tbsp Lemon, zestv
1 tsp Orange, zest
1 tsp Lime, zest
1 tsp Garlic, zest/minced
1 tsp Salt, kosher
Pinch of White pepper, ground
Soften butter in a bowl (using whip, or mixer. Add ingredients and incorporate well, and allow volume to increase. Using a rubber spatula, place mixture on plastic wrap about 12" long evenly. Form into "Log", about 2" in diameter. Reserve chilled until needed for service.
Mahi
4 Mahi-Mahi, fresh fillets 8oz each
1 tbsp Oil, wok or olive oil
1 tsp Lemongrass, microplane-zest
Sea salt
Ground white pepper
Coat the fish with the oil, and evenly marinate
with the lemongrass. Can be marinated ahead. Season fish just before grilling.
Lemongrass Sauce
6 oz. Chicken Stock, Broth
1/2 tsp Chili-ginger garlic mix
1 tsp shallots
1/2 oz Lemongrass butter
Chili "goop":
Soy bean oil
Chili flakes
Ginger fresh-fine dice
Garlic, fresh-fine dice
Using a warm small sauté pan, sweat chili mix and shallots. Add chicken stock, and let incorporate together. Add Lemongrass butter, and only dissolve into stock mixture. Should be tight, do not let boil or it will break (best to pull off of flame while incorporating.) Serve over fish immediately.
Cilantro Rice
1 lb Brown or white rice, cooked
1/4 cup Cilantro, rough chopped
2 tbsp Lemongrass Butter
1 tsp Oil, wok
1/2 tsp Salt/pepper mix
In a warm non-stick pan, place oil and rice and toss to get warm. Add remaining ingredients and incorporate together. Mound on a 'bowl plate', and top with fish.>/P>
Fried Leeks
1/2 oz Leeks, cleaned and julienne
Salt, kosher to taste
Clean the leeks, cut into 3" logs, then cut in half lengthwise. Julienne thinly. Fry in 300 degree oil, until just golden (about 5-6 min). Season and reserve until needed for plating.
