Grilled Branzino & Spicy Cumin Lamb
February 10, 2017
By Harold Dieterle
Print Recipe
Bitter Lime Sauce Ingredients :
1 cup preserved limes, sliced 1 shallot, sliced 3 cloves garlic, sliced 2 Kaffir lime leaves 1 cup chicken stock Juice from 2 limes 2 tablespoons palm sugar 2 tablespoons water 1 tablespoon oil Directions :
In a sauce pan, add the oil and sweat the shallots and garlic for about a minute. Next add the limes, chicken stock and kaffir lime leaves. Simmer for 15 minutes and transfer to a blender. Next add the lime juice, sugar and water if needed for consistency. The sauce should be sour, bitter and slightly sweet.
Crispy Lamb Ingredients :
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8 ounces lamb top round, cut into large cubes 1 cup all-purpose flour 1 tablespoon ground cumin Salt and pepper, to taste Directions :
In a bowl, mix the flour, cumin, salt and pepper together. Toss the lamb in the flour mixture. Deep fry the lamb and add to the water chestnuts and red onions stir fry mixture below.
Stir Fry with Water Chestnuts and Red Onions Ingredients :
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1 tablespoon ginger, minced 1 tablespoon garlic, minced 1 red onion, cut into thick rings 1/4 cup water chestnuts, small dice 1/4 cup Thai basil leaves 1 tablespoon cumin seed, ground 1 tablespoon Szechuan peppercorn, ground 1 tablespoon blended oil 1 tablespoon chili oil Salt and pepper, to taste Directions :
In a sauté pan on very high heat, heat the oil and stir fry together the ginger, garlic, cumin seed and peppercorns for 1 minute. Next add the chili oil, red onion and water chestnuts. Add the fried lamb and basil. Season and serve.
Branzino Filets Ingredients :
4 (6-ounce) branzino filets Salt and pepper, to taste 1 tablespoon blended oil Directions :
Preheat an oven to 450 degrees.
Season the fish generously. Brush the grill with oil and a kitchen towel. Place the fish on the grill where the oil was placed. Grill the fish skin side down. Move the fish 45 degrees to form grill marks. Cook on the skin side for about 4 minutes. Move to a sheet tray and finish in the oven for about 2 minutes and serve.
To Plate: Spoon some sauce on the bottom. Next lay down the fish and spoon the stir fried garnish around.
