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Black Sea Bass with Fragrant Coconut Juice

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

  • About

The light, clean flavors of the coconut juice and mint emulsion are complemented by the creamy parsnip purée and smoky poblano peppers in this dish. At the same time, the fresh herbs and aromatics bring out the sweetness of sea bass. Impress your guests with this elegant dish when you pour the coconut broth into the dishes at the table.

Ingredients

Fragrant Coconut Juice

  • 1 cup plus 2 tablespoons coconut juice, preferably Bangkok Market brand
  • 3

Method

  1. To make the coconut juice: Put all the ingredients except the lime leaves into a medium saucepan and bring to a simmer over medium-high heat. Remove from the heat and stir in the lime leaves. Set aside to cool at room temperature.
  2. To make the mint emulsion: Fill a medium bowl with ice and water. Put the cornstarch and

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