Ingredients

LEMONGRASS SAUCE:

2 Shallots, Chopped

2 Garlic Cloves, Chopped

1 Large or 2 Small Lemongrass Stock, Crushed and chopped

1 Ginger Knuckle, Chopped

1Tbsp Black Pepper Corns

1 Bay Leaf

1L White Wine, dry

2Tbsp Cold Butter

1Tbsp Vegetable Oil

RISOTTO:

3/4 Cup Arborio Rice

1/2 White Onion Finely Chopped

1Tbsp Butter

1 Garlic Clove, Crushed

2 1/2 Cups Chicken Stock

1/3 Cup Parmesan, Shredded

1/4 Cup Parsley, Minced

1/4 Cup White Wine, dry

Salt and Pepper to taste

2 6-8oz Red Snapper Fillets, Skin On

4 Tiger Prawns, Peeled and Deveined

Seasonal Vegetables

2Tbsp chopped parsley

2Tbsp Butter

Preparation

SAUCE:

  1. In a pot, add vegetable oil and turn to high heat. Once oil is hot add shallots, garlic, chopped lemongrass, ginger, and bay leaf. Sauté until onions are transparent

  2. Once onions are transparent deglaze pot with 1/2 cup white wine

  3. Add the rest of the white wine, bring to simmer and reduce by half

  4. Strain liquid through fine strainer, set liquid aside RISOTTO:

  5. In a pot melt butter. When butter is melted add onion and garlic. Sauté until onions become transparent

  6. In second pot bring chicken stock to simmer

  7. Add Arborio rice to pot with melted butter. Stir with wooden spoon until all rice is coved by the butter

  8. Add white wine and continue to stir until all wine is absorbed into the rice

  9. Add chicken stock to rice at about a 1/4 cup at a time, continuing to stir constantly, until all chicken stock is absorbed

  10. Stir in parmesan, and parsley, add salt and pepper

  11. Preheat oven to 350F.

  12. Bring a pot of salted water to boil

  13. Score the red snapped skin, in a diamond pattern

  14. In a cast iron heat some vegetable oil on medium high heat

  15. Place snapper skin side down and cook until skin is crispy. Lower heat and turn snapper over. After searing both sides place pan into oven until fish is fully cooked

  16. While fish is cooking bring sauce to simmer and place vegetables into boiling water

  17. In frying pan heat oil and cook of 4 prawns, set aside and keep warm. In the same frying pan melt some butter and take cooked vegetables and sauté with salt and pepper

  18. Thicken sauce with cold butter and add parsley PRESENTATION

  19. On large plate place risotto in a circle mold, pack tightly

  20. Place cooked snapper on top of risotto, skin side up, take two prawns and join them together with tails sticking upwards and place on snapper

  21. Place the vegetables around the risotto

  22. Spoon the sauce on top of the prawns and snapper, and a half circle around the vegetables.