Sea Bass Muqueca (on Vegetable Mixture) ▶
This dish is an interesting blend of flavors. The pumpkin-based muqueca is studded with pieces of shrimp and turned into a base for a pan-fried fish fillet. The orange butter sauce which surrounds it on the plate is spiced with ginger and Szechuan peppercorns. Coconut milk unites both elements. Chef Lidy suggests grouper as an alternative to sea bass.
Ingredients
- Sea Bass Muqueca
- Olive Oil - 1 tablespoon
- Red Bell Pepper - 2 tablespoons, diced
- Red Onion - 1/2 onion, diced
- Garlic Cloves - 2, minced
- Shrimp - 1/2 cup peeled, diced
- Pumpkin - 1-1/4 cup peeled, diced, blanched
- Pine nuts - 1/2 cup
- Pinch of cayenne (optional)
- Chinese Parsley - 1 tablespoon, minced
- Coconut Milk - 1 cup
- Sea Bass Fillets - 4, (about 6 ounces each)
- Salt and freshly ground pepper
- Olive Oil - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Orange-Ginger Butter Sauce
- Orange Juice - 1 cup
- Orange Zest - Zest of 1/4 orange, blanched
- Ginger - 1 inch, fresh, peeled and cut in fine julienne
- Unsalted Butter - 1-1/8 pound (2-1/2 sticks)
- Szechuan Peppercorns - 12
- Coconut Milk - 1/2 cup
- Salt to taste
- Chives - 8, whole
Instructions
To prepare the muqueca: Heat the olive oil in a medium saute pan or skillet over medium heat and saute the pepper, onion, and garlic for 4 minutes, until softened. Add the shrimp and toss for 30 seconds. Add the blanched pumpkin, pine nuts, cayenne (if using), parsley, and coconut milk. Stir to blend; set aside.
To prepare the sauce: Cook the orange juice, zest, and ginger in a saucepan over medium-high heat until the juice is reduced to a syrupy consistency (note that the bubbles will be large and slow to break.) Take the pan off the heat and swirl in the butter until melted. Add the coconut milk, peppercorns, and salt to taste. Set the sauce aside over warm water.
To prepare the fish: Preheat the oven to 450 F. Season the fish on both sides with salt and pepper. Heat the oil and butter in a large saute pan or skillet over medium-high heat. Add the fish, top side down, and pan-fry until browned, turning once, about 2 minutes per side. Do not crowd the pan; cook in batches if necessary. Place in the oven and finish for 2 to 3 minutes, depending on thickness of fish. Remove and drain on paper towels.
To serve: Place a 4- or 5-inch ring mold in the center of a warmed serving plate and pack with the muqueca. Lift the ring. Repeat with the other plates. Place a pan-fried fillet over each. Spoon the sauce around the plate. Cross two chives over each fillet.
