Bite with Belkys: Grouper with Emerald Noodles

The Chef: Mike Ponluang
The Dish: Black Grouper with emerald noodles

Ingredients for Grouper:

7 oz. grouper filet
Salt and white pepper, to taste
1 tbs. of olive oil

Method of Preparation:

-Start by seasoning the grouper with salt and pepper. Then cover it, and let it sit in the fridge for about half an hour.

-Next, in a hot pan, drizzle some olive oil, and sear the fish for about five minutes or until it's a nice golden brown. Chef Mike then turns over the fish, and finishes it in a 350 degree oven for about three minutes.

Ingredients for emerald noodles:

4 oz. of spinach noodles
2 garlic cloves, minced
2 shakes of ground white pepper
1/2 tsp. of oyster sauce
2 tbs. of green onion
3 oz. of bean sprouts
2 oz. of red pepper, sliced

Method of Preparation:

-Begin by boiling water in a large pot. Then add the spinach noodles, and make sure to stir occasionally. After about five minutes, drain, rinse in cool water, and set it to the side.

-Next, heat a sauce pan in medium heat. Add minced garlic, the noodles, white pepper, oyster sauce, green onion, bean sprouts, red bell pepper and toss it all together.

Ingredients for the sauce:

1 tbs. of olive oil
1 tbs. of chu chee curry paste
1/2 cup of coconut milk
2 or 3 kaffir leaves or basil leaves
1 tsp. of fish sauce
1 1/2 tsp. of palm sugar

Method of Preparation:

-Pour some olive oil in a hot sauté pan. Then add chu chee curry paste, coconut milk, chopped kaffir leaves or basil, fish sauce and palm sugar, and stir it together.

To Plate the Dish:

Serve the spinach noodles and then the fish. Top it off with the sauce. At the restaurant, Chef Mike garnishes this dish with some sliced red bell pepper.

Serving Suggestion: Pinot Grigio

Serves: 1

FOR MORE INFORMATION:
 

Coco Asian Bistro & Bar
1841 Cordova Road
Fort Lauderdale, FL 33316
954-525-3541
http://www.cocoasianbistro.com/