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Black Grouper with Emerald Noodles

Ingredients:

• 7 oz Seared Grouper
• 1 tbsp white wine
• 1 tbsp Chu Chee curry paste
• 1 tsp fish sauce
• 1 1/2 tsp palm sugar
• 1/2 cup coconut milk
• 2 tbsp olive oil for searing
• 2 oz fine sliced red pepper

For Stir Fried noodles:
• 1 oz grilled portabella mushroom (cut in to 2 pieces)
• 1 oz sliced green onion
• 4 oz spinach noodles
• 3 oz bean sprouts
• 2 shakes ground white pepper
• 2 chopped garlic
• 1/2 tsp oyster sauce
• 1/2 tsp golden mountain soy sauce
• 1 tbsp olive oil

Summer Black Grouper Fillet with Emerald Noodles


   
 



Noodle Preparation:
Boil water in pot. Add noodles and stir occasionally about 5 minutes. Then drain, rinse in cool water and set aside.

To stir fry noodles, heat a wok or sauce pan on medium high heat.

Add vegetable oil, garlic, noodles, bean sprout, portabella mushroom, pepper, red bell pepper, soy sauce, oyster sauce and green onion.

Cook and stir a few times

Arrange on serving plate. Set aside.

Preparation of Sauce:
Preheat over to 350º.

Heat a sauce pan on medium heat.

Add vegetable oil and Chu Chee curry paste. Keep stirring until fragrant.

Add coconut milk, fish sauce and sugar, set temperature to low heat

Instruction for Cooking Your Grouper:

Heat a sautée pan on medium heat high.

Add olive oil and wait a few moments for it to heat.

Add Grouper and fry until golden brown.

Turn over and brown side two.

Finish off in the oven at 35º’ for about 3 minutes.

Serving:
Arrange Grouper on top of the noodles, then top with Chu Chee sauce.

Garnish with fine-sliced red pepper.

Serves 1 and is perfect with a fine CA Chardonnay!
 
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