Ingredients
500 g kingfish fillets, skinned
1 tsp SIDS CRAZY LEMON
1 leek
2 tbsp rice bran oil
LEMONGRASS SAUCE:--
2 shallots, diced fine
250 ml fish stock
1 lime, juice & zest
1 stalk lemongrass, chopped fine
60 ml white wine
pinch of tumeric
50 g butter, chilled & cubed
2 cups steamed rice
Directions
Soak 4 wooden skewers in water. Season fillets with SIDS CRAZY LEMON and set aside.
In a medium pan, boil water and add 1 tsp salt. Cut leek in half lengthwise and wash, separating into strips as you go. Blanch the leek strips for 2 minutes then refresh in cold water and drain well.
Over a high heat, fry fillets for about 2 minutes each side. Set aside to cool then cut into 1.5 cm medallions.
Preheat oven to 160oC.
Wrap each medallion in a strip of leek and thread 3 medallions onto each skewer. Place skewers in oven to keep warm.
Lemongrass Sauce: fry shallots then add fish stock, lime juice, lemongrass and white wine. Season with tumeric and lime zest. Reduce liquid by half then remove from the heat and whisk cold butter cubes into the reduction. Season to taste.
To serve, pour some sauce onto warm plates and place skewers on top. Place rice in a bowl on the side.
