Amberjack in Tom Kha Gai | Nikita Sergeev

Ingredients for 4

• 4 slices of amberjack, approx. 60 g each (lower part of the filet, belly)

For the sauce

• 100 g shiitake mushrooms
• 100 g lemongrass
• 1 red chili pepper
• 10 lime leaves
• 2 limes
• 50 g coriander leaves
• 1 liter high-quality coconut milk
• 500 ml of clear chicken stock
• 50 g of butter

Procedure

Sweat the finely chopped lemongrass, the shiitake mushrooms cut into quarters, the seeded red chili pepper, the julienned lime leaves, the whole coriander leaves and finally the coarsely chopped lime in the butter.

Once the ingredients have sweated, add the coconut milk and chicken stock.

Cook over low heat for 30 minutes, then remove the lime pieces and reduce the mixture until it reaches the desired consistency.

Then strain, adjust the seasoning and acidity if necessary by adding lime juice.

Steam the lightly salted amberjack at 100°C for 3 minutes.

Remove from the oven and serve on a warm flat plate, drizzling with the sauce before serving.