Sea Bass with Coconut Vanilla Sauce, Tamarind Sauce and Quinoa Bombay style from Emanuel Weyringer

Main Dishes
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Ingredients for 4 portions
  • For the coconut vanilla sauce
  • 150 g QimiQ Classic Vanilla
  • 100 ml Coconut milk
  • 20 g Coconut
  • 2 g Thai fish sauce
  • Salt, to taste
  • Sugar, to taste
  • For the tamarind sauce
  • 2 g Ginger root, brunoise
  • 2 g Lemon grass, finely chopped
  • 0.5 tsp Tamarind paste
  • 0.5 tsp Hoisin sauce
  • 1 tsp Lime juice
  • 0.5 tsp Chinese black vinegar
  • For the plum puree
  • 100 g Plums
  • Sugar
  • Lemon juice
  • Cinnamon, ground
  • Vanilla pod(s)
  • For the quinoa bombay style
  • 70 g QimiQ Classic
  • 75 g Milk
  • 42 g Butter
  • Salt and pepper
  • Nutmeg, ground
  • 70 g Quinoa
  • 1 Egg(s)
  • 1 Egg white(s)
  • Parsley, minced
  • Green onion(s), minced
  • Vegetable oil
  • 10 Cilantro/coriander seeds
  • 10 Mustard seeds
  • 25 Caraway seeds
  • Curcuma, dried
  • Ginger powder
  • Ginger root
  • Vegetable stock
  • Green onion(s), minced
  • Cilantro / coriander leaves, minced
  • For the sea bass
  • 600 g Sea bass fillet
  • Salt and pepper
  • Vegetable oil, to fry
Method
1.

Backofen auf 170 °C (Umluft) vorheizen.

2.
For the coconut sauce: combine all ingredients and bring to a boil. Mix with an immersion blender until foamy.
3.
For the tamarind sauce: place all ingredients into a saucepan and warm up.
4.
For the plum puree: combine all ingredients and bring to a boil. Cook for a few minutes, mix well and strain through a fine sieve.
5.
For the quinoa Bombay style: bring the QimiQ Classic with the milk, butter, salt, pepper and nutmeg to a boil. Add the polenta and cook for approx. 15-20 minutes.
6.
Stir one egg into the warm quinoa and allow to cool.
7.
Whsik the egg whites until stiff and add fold with the chopped parsley and spring onions into the mixture. Place the mixture in a piping bag and pipe onto oiled baking sheet. Bake in the preheated oven at 340 °F for approx. 5 Minutes.
8.
Meantime sauté the coriander seeds, mustard seeds and caraway seeds in oil. Add the curcuma and ginger. Sprinkle with the vegetable stock, add the green onions and parsley. Roll the baked quinoa slices in it.
9.
Season the sea bass and fry with the skin side down until almost cooked through. Turn over, flash fry and serve immediately with the coconut sauce, tamarind sauce, plum puree and quinoa.