Kumu with Lemongrass Sauce

  • Serves

    serves 4


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


  • 1 small carrot
  • 12 small red pepper
  • 1 stalk celery
  • 12 cup <a href="">Fish/ Stock</a>
  • 1 tsp. minced shallot
  • 1 tsp. ginger, peeled and minced
  • 1 tsp. minced inner stalk of lemongrass
  • 4 tbsp. butter
  • 12 tsp. chopped tarragon
  • Salt and freshly ground black pepper
  • 8 (3-oz.) kumu or red mullet filets
  • 1 tbsp. peanut oil
  • 4 sprigs chervil


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.

Step 4

Spoon sauce onto four plates and arrange fish on top. Garnish with chervil.

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