INGREDIENTS [FISH]

4 6-7 oz snapper filets

Chinese 5 spice

Salt & pepper to taste

METHOD

Simply season and grill fish.

INGREDIENTS [RICE]

2 cups long grain brown rice

3 stalks lemongrass

4 cups chicken stock/broth

4 cloves garlic

METHOD

Clean the lemon grass and slice length wise twice then lightly smack down the length of the stalks with the back of your knife in order to bloom the flavor then simmer the lemongrass in the chicken stock for about 30 min. Remove the lemongrass and any loose pieces and use the infused stock to cook rice as recommended on package. Crush and add garlic during cooking.

INGREDIENTS [VEGETABLES]

Sliced red pepper

Sliced yellow pepper

Assorted mushrooms

Snow peas

2 t fresh ginger minced

3 lg. cloves garlic minced

1 T butter

1 T blended oil

METHOD

Heat butter and oil in a sauté pan add garlic and ginger then vegetables and cook to desired tenderness, about 3-4 minutes. Try to keep vegetables crisp yet heat through.

INGREDIENTS [SAUCE]

2 lg. pieces fresh ginger

2 lg. shallots

1 lg. clove garlic

1 16 oz. can coconut milk

2 pt heavy cream

Salt & pepper to taste

Corn starch

METHOD

Clean and chop the ginger, shallot, and garlic. Combine all ingredients in a heavy bottom sauce pan and bring to a boil, reduce heat and simmer until the mixture reduces by half.

Cool and mix in a blender, strain well and return to heat. Bring to a simmer and mix a small amount of corn starch with cold water. Slowly add starch to simmering sauce until thickened. Should coat and cling to back of a spoon.

ASSEMBLY

Plate rice near center and top with snapper, arrange vegetables around plate and sauce, garnish. Enjoy!