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Entree - |
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Balinese Red Snapper |
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(By Christoph
Burchard - LLM at NYU School of Law)
I created the recipe following
a dish I had in Bali, but the potatoes aren't really Balinese style. I would
the serve a good French Sauvignon Blanc (Sancerre of
Pouilly-Fumé).
Ingredients
- 1 pound of
arugola
- The juice of 1
lime
- Lemongrass
- 3 cloves of
garlic
- Ginger
- Olive oil
- 1 whole red snapper,
about 2 lbs., cleaned and scaled
- 1 pound of
potatoes
- Parsley
- Butter
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Directions
- Rub the whole snapper
with some olive oil, and then season with salt and black pepper. Place the
whole fish on a grill and cook until the fish is done.
- Cook the potatoes.
Melt butter in pan and then brown the skinned potatoes. Serve with chopped
parsley.
- Simmer the cut arugola
in a pan with some butter and olive oil. Add limejuice, cut lemongrass, chopped
garlic and ginger. Season with black pepper, some Tabasco and soy sauce. Create
a paste and let it cool down. Serve paste in an extra bowl.
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