Coconut-Crusted Rockfish with a Green Curry Lemongrass Sauce

Recipe courtesy of Chef Brett Knipmeyer

Yield: 4 servings

veal medallions

12 oz. Rockfish Filets

1 cup flour

2 eggs

1 T cream

1 cup panko

1 cup large-flake coconut

Green Curry
Lemongrass Sauce

1 can coconut milk

1 stalk lemongrass

2 t green curry paste

1 T rice wine vinegar

1 T honey

cornstarch

Vegetable Saute
(Suggested side dish)

1 carrot

1 baby bok choy

1 red bell pepper

1 t minced garlic

1 t minced shallot

Cut rockfish into 3 oz. portions. Season flour with salt and pepper to taste. Whip eggs with cream. Toast coconut and combine with panko. Dredge fish through flour. Dip in egg wash. Coat with coconut breading.

Sauté on low to medium high heat with canola or vegetable oil and sauté until coconut has golden brown appearance, then flip. Cont inue sauté until fish is cooked – around 6 minutes total. If fish is becoming too brown, turn down heat or take off heat, and let fish carryover until done. If the fish is raw with brown coating, finish in oven at 350 degrees.

For green curry lemongrass sauce

Combine first 5 ingredients and bring to a boil. Make a cornstarch slurry with water and whisk until it’s the consistency of heavy cream and add to sauce. Strain sauce and season to taste with salt, sugar (or more coconut milk) if too spicy, and if not spicy enough more curry paste. Chop parsley and slice scallions for garnish.

For vegetable saute suggested side dish

Julienne carrots, choy, bell pepper. Sauté first three in canola or vegetable oil and about one to two tablespoons of heavy cream, then add garlic and shallots. Season with salt and pepper.