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Spiced Flounder and Scampi with Curry Sauce
Recipe by Kate Bracks
- Steps
- Ingredients
Steps
- For stock, fillet flounder, reserving both fillet, fish frame and head. Rinse frame and chop, place in a saucepan with just enough water to cover and add eschallot and simmer for 20-25 minutes. Strain, discard solids and reserve stock.
- For coconut curry sauce, combine garlic, galangal, eschallots, salt and chilli in a food processor and process to a paste.
- Heat oil in a frying pan, add paste and panfry until fragrant and lightly caramelised. Add spices and cook for one minute. Pour in reserved stock, add kaffir lime leaves and simmer until liquid is reduced by half. Pour in coconut milk and juice and simmer for 2-3 minutes. Remove from heat and allow to cool slightly.
- Pour curry sauce into a blender, process until smooth and strain into a saucepan. Adjust flavour with salt, lime and sugar until well balanced.
- For spiced flounder, dip flounder fillets in egg wash and toss in combined flour and spices with a pinch salt. Press flour to flounder fillet and shake off any excess.
- Heat oil and butter in a frying pan and panfry fillets until crisp and golden. Remove and drain on paper towel. Add scampi to the heated pan and cook for 2-3 minutes on each side or until cooked through. Season with salt and pepper to taste.
- To serve, place one flounder fillet on a serving plate and top with 3 scampi halves. Spoon sauce to one side of the scampi and
