Poached Triggerfish in Ginger Lemongrass Broth
Recipe By Chef Alyssa Gorelick of Chef Alyssa's Kitchen
1 stalk lemongrass
2 (thumb-size) pieces of ginger
1 serrano pepper
2 cups fish or chicken stock
1 pound Triggerfish
Garnishes: Extra-virgin olive oil, cilantro leaves, roe or caviar
1. Trim the lemongrass by removing the outer, tougher layers, gently bruising it with the back of a knife and then thinly slicing on the bias. Slice the ginger. Cut the serrano pepper in half lengthwise and remove the seeds. Combine these ingredients with the broth and bring to a boil, then lower the heat and simmer for 20 minutes.
2. Zest the lime and set aside.
3. Squeeze juice from half the lime onto the triggerfish and season with salt. Allow this to sit for 10 minutes to “cure” and begin to season the fish.
4. Strain the broth. Place the fish in a saute use pan with the broth and poach, covered for 7 minutes. Remove the lid, sprinkle in the lime zest to infuse for 30 seconds. Serve in a bowl garnished with a drizzle of olive oil, cilantro and maybe salmon or trout roe.
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