Sautéed Mahimahi on Stir-fried Watercress with Ginger Beurre Blanc and Noodle Cakes ►
A mixture of French, Japanese, and Thai styles results in a dish that is creamy smooth with the sharp bite of peppers. Soba noodle cakes and curried stir-fried vegetables serve as a base for delicate mahimahi fillets and a ginger beurre blanc. Adjust the heat with the peppers, ginger, and chili sauce.
Ingredients
- Curry Sauce
- Galangal - 2 tablespoons, grated (alt. fresh ginger)
- Lemongress Stalks - 4, white part only
- Kaffir Lime Leaves - 4, chopped
- Shallot - 1
- Garlic Cloves - 4
- Thai Chili Paste - 2 tablespoons
- Ginger Beurre Blanc
- Dry White Wine - 1-1/2 cups
- Shallots - 2 tablespoons, minced
- Parsley Sprigs - 3, fresh
- White Mushrooms - 3, chopped
- Pickled Ginger - 1/4 cup, cut into julienne
- Heavy (Whipping) Cream - 2 tablespoons
- Unsalted Butter - 1 cup (2 sticks), cut into tablespoon-sized pieces
- Salt and freshly ground pepper to taste
- Noodle Cakes
- Soba Noodles - 2 pounds
- Extra-Virgin Olive Oil - 1/2 cup, for frying
- Mahimahi (Dolphin) Fillets - Six 6-ounce, (alt. snapper, halibut, catfish)
- Salt and freshly ground pepper to taste
- Cornstarch - 1 cup
- Extra-Virgin Olive Oil - 1/4 cup
- Spicy Stir-fried Vegetables
- Curry Sauce - 1 tablespoon (above)
- White Mushrooms - 1/4 cup, quartered
- Maui - 1/2, cut into julienne (alt. other sweet white onion)
- Watercress - 1/4 bunch, stemmed
- Bean sprouts - 1/2 cup, fresh
- Thai Fish Sauce - 1/4 cup
- Garnish
- Peanuts - 2 tablespoons, unsalted, chopped
- Cilantro Leaves - 1/4 cup, fresh, chopped
Instructions
To make the curry sauce: Grind all ingredients in a blender or a food processor until smooth. This can take 8 minutes or longer. Reserve or freeze until ready to use.
To make the beurre blanc: In a medium saucepan, combine the wine, shallots, parsley, mushrooms, and half of the pickled ginger. Cook over medium heat until almost evaporated. Add the cream and cook to reduce by half. Reduce heat to low and whisk in the butter, one piece at a time. Remove the pan from the heat as necessary to keep the sauce just warm enough to melt each piece of butter. Remove from the heat and strain through a fine-meshed sieve. Add the remaining ginger, salt, and pepper. Keep warm over tepid water.
To prepare the noodle cake: Bring a large pot of water to boil over high heat. Add the noodles and let boil until just soft to the bite, about 6 minutes. Drain in a colander. Divide the noodles into 6 equal portions. In a large sauté pan or skillet over medium-high heat, heat the oil until rippling. Add noodles, one portion at a time, pressing into a rectangle with the back of a spoon as they cook until they hold their shape. Cook on both sides until crisp and golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels; set aside and keep warm. Repeat with remaining noodle portions.
Sprinkle the fillets with salt and pepper and coat them with cornstarch. In a large sauté pan or skillet over medium-high heat, heat the oil and cook the fillets for 3 minutes on each side, or until they flake easily and are golden brown.
To make the stir-fried vegetables: Heat a wok over high heat, add the curry sauce, and stir-fry for 30 seconds. Add the bell pepper, mushrooms, onion, and watercress. Stir-fry for 1 minute. Add the bean sprouts and fish sauce. Set aside and keep warm.
To serve: Place the noodle cakes at one end of a serving platter. Spoon the vegetables down the center of the platter, moving the red pepper strips to the top center of the vegetables. Spoon the beurre blanc over the vegetables, letting the sauce pool on the platter. Place 3 fillets on each side of the vegetables, touching in the center. Sprinkle with the peanuts and cilantro.
