Kumu with Lemongrass Sauce

Name: Kumu with Lemongrass Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 1 small carrot; 1 ⁄ 2 small red pepper; 1 stalk celery; 1 ⁄ 2 cup <a href="https://www.saveur.com/article/recipes/homemade-fish-stock">Fish/ Stock</a>; 1 tsp. minced shallot; 1 tsp. ginger, peeled and minced; 1 tsp. minced inner stalk of lemongrass; 4 tbsp. butter; 1 ⁄ 2 tsp. chopped tarragon; Salt and freshly ground black pepper; 8 (3-oz.) kumu or red mullet filets; 1 tbsp. peanut oil; 4 sprigs chervil

Serves
serves 4

MELANIE ACEVEDO

Kumu is a reef fish, similar to red mullet. It has a sweet, rich flavor and a pleasant texture.

Ingredients

1 small carrot
¹⁄₂ small red pepper
1 stalk celery
¹⁄₂ cup <a href="https://www.saveur.com/article/recipes/homemade-fish-stock">Fish/ Stock</a>
1 tsp. minced shallot
1 tsp. ginger, peeled and minced
1 tsp. minced inner stalk of lemongrass
4 tbsp. butter
¹⁄₂ tsp. chopped tarragon
Salt and freshly ground black pepper
8 (3-oz.) kumu or red mullet filets
1 tbsp. peanut oil
4 sprigs chervil

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Instructions

Step 1

Peel carrot, pepper and celery, then cut into 1⁄8" cubes.

Step 2

Place carrots, peppers, celery, fish stock, shallots, ginger, and lemongrass in a saucepan and bring to a boil over medium-high heat. Lower heat and simmer until reduced by half. Whisk in butter and tarragon. Season to taste with salt and pepper. Cover and keep warm.

Step 3

Lightly score skin sides of fish filets with a sharp knife. Season both sides of fish. Heat peanut oil in a large frying pan over medium-high heat until it just begins to smoke. Fry fish flesh side down for 1 minute, then turn and cook the other side for 2 minutes or until just firm.