Chef Harold Dieterle
Perilla | New York
Coriander-Crusted Triggerfish with Quinoa, Wood Ear Mushrooms, and Sweet and Sour Basil-Eggplant Sauce
Chef Harold Dieterle of Perilla – New York, NY
Adapted by StarChefs.com
September 2009
Yield: 2 Servings
INGREDIENTS
Eggplant-Basil Sauce:
1 eggplant, halved
2 cloves garlic
1 shallot
1 pint chicken stock
2 tablespoons palm sugar
2 tablespoons chopped fresh Thai basil
1 tablespoon fermented yellow soy bean paste
1 tablespoon fish sauce
Juice of 1 lime
Quinoa and Mushrooms:
1 tablespoon olive oil
½ cup chopped wood ear mushrooms
½ cup chopped chicory, blanched
1 cup quinoa, cooked
Salt
1 teaspoon fresh lime juice
1 teaspoon minced fresh chives
Triggerfish:
1 tablespoon oil
2 6-ounce triggerfish fillets
Salt and pepper
1 tablespoon butter
To Assemble and Serve:
Heirloom tomatoes, sliced
Chinese black vinegar, reduced
METHOD
For the Eggplant-Basil Sauce:
Heat a grill. Put the eggplant flesh side down on the hot grill and cook for 8 minutes, or until completely charred. Flip and cook until the flesh is completely soft. Let cool slightly and scoop out the eggplant flesh into a pot. Add the garlic, shallot, and chicken stock and cook for 20 minutes. Transfer the mixture to a Vita-Prep blender. Add the palm sugar, Thai basil, soy bean paste, fish sauce, and lime juice and blend. Strain through a chinois and reserve.
For the Quinoa and Mushrooms:
Heat the olive oil in a sauté pan over high heat. Add the mushrooms and chicory. Cook for 2 minutes. Reduce the heat to medium and add the cooked quinoa. Season generously with salt. Finish with lime juice and freshly minced chives.
For the Triggerfish:
Heat the oil in a medium sauté pan over high heat. Season the fish generously with salt and pepper and put in the hot pan. Cook for 3 minutes, or until golden brown. Add the butter and baste the top side of the fish with the melted butter for 2 minutes. Flip and cook for 1 minute. Remove from the pan.
To Assemble and Serve:
Spoon the eggplant-basil sauce across a plate. Top with a heaping portion of quinoa and lay a triggerfish fillet on top. Garnish with heirloom tomatoes and drizzled reduced Chinese black vinegar.
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