Lemongrass and Shitake Barramundi

Preparation


Shitake Sauce

1. In large sauté pan or sauce pan, heat vegetable oil to a smoke.
2. Add mushrooms and sauté until golden brown.
3. Add chili flakes and brown, add garlic and ginger sauté until brown (do not burn).
4. Add all ingredients except for slurry and return to a boil add slurry and return to a boil.
5. Thickness of sauce may need to be adjusted, add more slurry to make thicker or chicken stock to make sauce looser.

Lemongrass Shitake

1. Sharpen lemongrass into spear.
2. Skewer Barramundi filet length wise and place in a shallow baking pan.
3. Add stock or wine and roast in a 400 oven until done about 7-10 minutes.

Vegetables

1. In a sauté pan on med-high heat, add sesame oil.
2. Place Bok Choy, cut side down, in pan and sauté for 1 minute.
3. Add remaining ingredience and cover.
4. Steam Bok Choy until just wilted about one minute.


Ingredients

Shitake Sauce

•  1/3 cup vegetable oil
•  3 cup sliced shitake mushrooms
•  1/2 cup brown sugar
•  1 cup corn starch slurry (corn starch and cold water 1:2 ratio)
•  1 1/2 cup chicken stock or vegetable stock
•  1/4 cup sesame oil
•  1/4 cup fish sauce
•  1/8 cup rice wine vinegar
•  1 tbs chili flakes
•  3 tbs minced garlic
•  3 tbs minced ginger

Lemongrass Shitake

•  4 each 7oz Barramundi skin on filet
•  4 half pieces lemongrass
•  3 cup white wine or chicken stock
•  Salt/pepper

Sides:

• Jasmine Rice or Sticky Rice

Vegetables:

•  4 each Baby Bok Choy halved
•  2 tablespoons Sesame oil
•  2 tablespoon lite soy sauce
•  1/8 cup chicken or vegetable stock

Plating

Mold rice on a plate, place Barramundi on the rice, and place 2 halves of Bok Chow off to the side. Glaze Barramundi with Mushroom sauce