The Triton

Interior

Coconut-Crusted Grouper Tail in a Chili-Lemongrass Broth with Papaya Noodles

ADVERTISEMENT

When asked why we are in yachting, as sure as the sun rises most of us answer “to travel”, or “for the adventure”. It’s instilled in most of us as seafaring pirates.

My wife and I just spent two months traveling Southeast Asia, a culinary dream trip. Each country contributed its share of magnificent combinations of flavors and ingredients. From the papaya salads in Thailand to the Pho bowls for breakfast in Vietnam, and the roadside fried fish to pad thai coming out of our ears. The level of heat had us crying with tears of spicy joy whilst the fresh flavor combos had us coming back for more,

This is not a version of a classical dish, nor was it handed to me on a decrepit scrap of paper, a family recipe before the Ming dynasty. This is just a combination of my favorite flavors we experienced, favorite cooking styles we witnessed, and from a region that will influence my cooking for years to come.

Ingredients:

6 cups chicken stock

3 cloves garlic, sliced

1 small bulb ginger, sliced

1 tsp dried chili flakes

1 Tbsp dried onion flakes

4 tsp fish sauce

1 Serrano chili, sliced

2 stalks lemongrass, smashed

1 cup coconut oil

1 cup olive oil

1 cup flour seasoned with salt and pepper

1 egg, beaten

3 cups unsweetened coconut flakes

12 2-4 oz. grouper filets (I used the tail pieces.)

1 papaya, thinly sliced into noodle-like shapes

1 bunch mint, washed and leaves pulled off

1 bunch cilantro, washed and leaves pulled off

5 green onions, thinly sliced

Preheat oven to 350 degrees F.

 Coconut-Crusted Grouper Tail in a Chili-Lemongrass Broth with Papaya Noodles. P


Coconut-Crusted Grouper Tail in a Chili-Lemongrass Broth with Papaya Noodles. P

In a heavy-bottomed pot set on medium-high, add the chicken stock, garlic, ginger, chili flakes, onion flakes, fish sauce, chili and lemongrass. Bring to a simmer until 2 cups have evaporated. Do not let the liquid boil.

In a heavy-bottomed pan, combine the oils and heat to medium-high.

In three bowls, place the seasoned flour, the beaten egg, and the coconut flakes. Dip the filets in each bowl starting with the flour, followed by submerging the flour-covered fish in egg wash, then completely cover it in coconut flakes.

Carefully fry off 3-4 pieces of fish at once until golden brown. Place fried pieces on kitchen towel to drain then onto an oven tray. When all the fish is fried, place in oven for 5 minutes while preparing the plates.

In shallow bowls, place a handful of the papaya “noodles” in the center and a piece of grouper on top.

Discard the lemongrass from the broth, then carefully ladle some into each bowl. Make sure to get some of all the ingredients in each bowl.

Garnish with fresh cilantro, mint and green onion and serve straight away. Enjoy.

Related Articles

Captains manage asset, owner during refit

Captains manage asset, owner during refit

When most people think of yachting, they image the iconic images of Caribbean waters, medieval coastal towns and five-star private dinners. A critical part of yachting that most of the world …

New captain of the port for Charleston USCG

New captain of the port for Charleston USCG

USCG Captain of the Port Capt. John Reed transferred command of Coast Guard Sector Charleston to Capt. John Cole in a ceremony last week. Reed served as the commander of Sector Charleston since …

Spiritual yacht crew anchored by practicing faith while traveling the world

Spiritual yacht crew anchored by practicing faith while traveling the world

Chief Stew Annie Barclay released tears as her crewmate stood by her side, an arm around her waist. They attended a chapel service yesterday at Bahia Mar, offered for the first time at the Fort …

Judge denies objections to New River railroad bridge closure

Judge denies objections to New River railroad bridge closure

By Dorie Cox The New River railroad bridge will close as scheduled Feb. 11-23, according to a federal judge ruling this morning. The bridge closure is a maintenance project of the Florida …

Barcelona marina to host Superyacht Show for three more years

Barcelona marina to host Superyacht Show for three more years

The Superyacht Show will return to OneOcean Port Vell in Barcelona for the next three years, according to the show’s organizer, the Large Yacht Brokers Association (LYBRA). The association …

Fraser Yachts hires brokers

Fraser Yachts has hired Gina Robertson as charter broker and Flavio Constantino as a sales broker in its Ft. Lauderdale office.Robertson previously was with Yachtstore and had a prior career in the …

Comments