Ingredients
VANILLA COCONUT SAUCE:--
1 coconut, 500 ml water saved & flesh reserved
4 stalks lemongrass, chopped
½ tsp SIDS CRAZY LEMON
1 thumb ginger, peeled & fine chopped
1 red chilli, seeds removed & chopped
4 kaffir lime leaves, chopped
1 tsp toasted coriander seeds
½ vanilla bean, seeds removed & reserved
Juice of 1 lime
1 leaf of gelatin, soaked in water
SERVE:--
600 g gurnard fillets
Leaves from 6 stems of basil
Leaves from 6 stems of coriander
1 tbsp chopped chives
1 red chilli, seeds removed & chopped
½ coconut, flesh removed & sliced
1 tbsp wasabi tobiko
Directions
VANILLA COCONUT SAUCE: Combine SIDS CRAZY LEMON and all the ingredients except the gelatin in a saucepan and slowly bring to the boil then simmer for 10 minutes to infuse the flavours. Remove from the heat. Squeeze excess water from the gelatin and add to the pan. Set aside until room temperature then strain. Refrigerate until needed.
SERVE: Arrange the slices of fish on 6 individual serving plates. Spoon some of the sauce over the fish and garnish each slice with basil, coriander, chives, chilli, coconut slices and wasabi.
Serve chilled.
