Hawaiian Pink Snapper With Passion Fruit
|Opakapaka fillets||2 Medium (skin on)|
|Macadamia nuts||1 Cup (16 tbs), roasted and unsalted|
|Passion fruits||6 Medium (fresh)|
|Ginger knob||1 Medium|
|Lime||1 Medium, cut into half|
|Rice wine vineger||1⁄3 Cup (5.33 tbs)|
|Edible flowers||6 Medium|
|Coconut milk||4 Cup (64 tbs)|
|Mustard sauce||1 Teaspoon|
1. Score the fish carefully without cutting away through and season both sides with salt, pepper and lime juice.
2. In a glass dish add half a can of coconut milk, place the seasoned fish cover with the rest of the coconut milk and place in the refrigerator for about 1 to 2 hours.
To make the sauce:
3. Halve the passion fruits, scrape out the pulp into a dish and grate ginger thumb over it.
4. Chop a shallot finely after halving and skinning and mix into the passion fruit mixture along with rice wine vinegar, lime juice and salt.
5. Into a sauce pan add the sauce, a tablespoon sugar and cook for 5 minutes.
6. Add 1 tablespoon honey, cook until it has reduced well and strain it.
7. Roast the macadamia nuts in a shallow pan and process them in the food processor.
8. Take out the soaked fish from the refrigerator and pat on both sides with paper towel to remove excess moisture.
9. Gently press down the fish to coat with processed macadamia nuts placed in a shallow glass baking dish.
10. In a medium high heat cast iron skillet add oil and fry the coated fish for about 5 minutes.
11. Then place the skillet in a 375 degree oven for about 12 minutes, then remove and allow it to rest.
12. On a serving dish arrange a bed of cilantro leaves or desired greens and edible flowers, place the fish and squeeze a little mustard sauce.