Fish and Prawns with Master Chef David Choo
Ingredients:
Amberjack Filets
- ½ LB Amberjack Filets
- ½ LB Prawns (peeled/deveined)
- ½ TBSP Salt
- 1 TSP Cajun Pepper
- 1 TBSP Lime Juice (about ½ a Lime)
- 1 Egg (beaten)
- 2 C Cornstarch
- Dash of Turmeric
- Dash of Chili Powder
- Dash of Garlic Powder
- 2 TBSP Cooking Oil
Prawns
- ½ LB Prawns (peeled/deveined)
- Dash of Dried Coriander
- Dash of Chili Powder
- Dash of Garlic Powder
- 2 TBSP Cooking Oil
Custom Chili Sauce
- 1 ½ C of Chili Sauce of Your Choice
- ¼ C Onion (chopped)
- 2 Cloves of Garlic (minced)
- 1 TSP Fresh Coriander (chopped)
- 2 TBSP Lime Juice
- 1 TBSP Tomato Ketchup
Pineapple and Melon Sauce
- ½ C Fresh Pineapple (chopped)
- ½ C Fresh Cantaloupe Melon (chopped)
- 2 TBSP Custom Chili Sauce
- A Touch of Fresh Coriander (chopped)
- 4-5 Leafs of Iceberg Lettuce
- ½ C Alfalfa Sprouts
Directions:
AMBERJACK FILET PREPARATION
Start by seasoning the filets evenly with salt and Cajun pepper. Then squeeze the half lime to coat the filets with juice. Beat the egg in a small bowl and pour half of the egg onto the filets, set aside bowl with remaining half of egg. Toss filets in egg wash to evenly coat. Add a dash of cornstarch and toss once more.
In a separate bowl, combine the cornstarch, chili powder, turmeric, and garlic powder.
Heat a frying pan without oil on High heat.
Next, LIGHTLY coat each filet in the cornstarch mixture. Once each filet is coated, set remaining cornstarch mix aside (to use for prawns).
Once the frying pan is heated, add cooking oil.
Turn heat to Medium, then add filets into pan and fry for about 3 minutes – be sure to turn filets over half way through.
Once prawns are done, remove from pan and place onto a plate.
PRAWN PREPARATION
Season the prawns with dried coriander, chili powder, and garlic powder. Then add other half of the beaten egg and toss prawns to coat evenly. Then, as done with the filets, LIGHTLY coat each prawn in the left over cornstarch mix.
Heat a frying pan with cooking oil on High heat.
Once pan is heated, turn heat to Medium, add prawns to pan and fry for about 2 minutes and, again, be sure to turn prawns over half way through.
Once prawns are done, place them onto a plate with a couple layers of napkins to draw out the grease.
DAVID CHOO’S CUSTOM CHILI SAUCE PREPARATION
Combine ingredients in a bowl and mix well. Transfer to a container to serve out of.
PINEAPPLE AND MELON SAUCE PREPARATION
Combine, pineapple, melon, custom chili sauce, and a touch of fresh coriander. Mix well.
PLATING
Place an Iceberg lettuce leaf on each plate and spoon a generous spoonful of the melon sauce onto each leaf. Next, place filets and prawns onto beds of lettuce and top with alfalfa sprouts. Finally, finish off with a touch of the custom chili sauce on top of the fish.
Did you enjoy this? Let us know in the comments!