Sea Bass with Thai Curry and Pistachios

1/3 cup tapioca
4 stalks lemongrass
2 tsp galangal
2 tsp ginger
8 lime leaves
24 oz coconut milk
1 bunch fresh basil
1 bunch fresh cilantro
2 Limes
salt and pepper to taste
½ cup fresh corn
1 bunch white scallions, sliced
Thai curry paste to taste
2 cups pistachios, shelled
20 oz sea bass

For Tapioca: Boil tapioca in water until cooked. Rinse in cold running water to remove starch. In a small sauce pot, sweat 1 stalk lemongrass, 1 tsp galangal, 1 tsp chopped ginger, and 4 lime leaves. Add 12 oz coconut milk and simmer for 10 minutes. Add a few sprigs of basil and cilantro, juice of 2 limes and salt to taste. Simmer for 3 to 4 minutes. Strain coconut milk and 1 cup of cooked tapioca and crab meat.

For Corn: Clean corn from the cobs, put corn cobs in stock pot with enough cold water to cover. Simmer for 30 minutes to make corn stock and strain. In a large sauce pan, sweat 2 stalks sliced lemongrass, scallions, 4 lime leaves, 1 tsp galangal and 1 tsp chopped ginger. Add corn and continue to sweat. Add curry paste and 1 cup pistachios. Add corn stock and 12 oz coconut milk. Season with salt to taste, for 30 minutes. Blend in a high speed blender and strain.

For fish: Season with salt and pepper, sauté fish fillets until skin is crisp and flesh is cooked through.

For Garnish: Lightly toast 1 cup pistachios in the oven.

To Serve: Place 2 spoons of tapioca and crab in center of bowl. Sprinkle some pistachios on top. Place fish on tapioca. Garnish with leaves of basil and cilantro. Pour corn curry sauce around fish. 

Categories: Cooking with Chef Hermann