Lemongrass and Shitake Barramundi

Serves: 4

Prep Time: 20

Cook Time: 20

Ingredients

Preparation

Shitake Sauce

1. In large sauté pan or sauce pan, heat vegetable oil to a smoke.
2. Add mushrooms and sauté until golden brown.
3. Add chili flakes and brown, add garlic and ginger sauté until brown (do not burn).
4. Add all ingredients except for slurry and return to a boil add slurry and return to a boil.
5. Thickness of sauce may need to be adjusted, add more slurry to make thicker or chicken stock to make sauce looser.

Lemongrass Shitake

1. Sharpen lemongrass into spear.
2. Skewer Barramundi filet length wise and place in a shallow baking pan.
3. Add stock or wine and roast in a 400 oven until done about 7-10 minutes.

Vegetables

1. In a sauté pan on med-high heat, add sesame oil.
2. Place Bok Choy, cut side down, in pan and sauté for 1 minute.
3. Add remaining ingredience and cover.
4. Steam Bok Choy until just wilted about one minute.

Plating
Mold rice on a plate, place Barramundi on the rice, and place 2 halves of Bok Chow off to the side.  Glaze Barramundi with Mushroom sauce

Recipe Source:

Created by Jeff Mahony, Executive Chef, McCormick & Schmick's