Crispy Skate with Root Vegetables in Coconut-Lime-Cilantro Sauce

February 9th Cook-a-Fish, Give-a-Fish w/ Chef Craig Atwood of Five Ocean

Serves 2

Ingredients

. 2 7oz fillets of skate

. 1 tbsp Wondra flour (Wondra flour can be found in most grocery stores. All-purpose flour is not recommended by the chef. If Wondra flour is unavailable, chef will demonstrate how to cook skate without it)

. 2 parsnips

. 2 carrots

. 3 bulbs baby bok choy (sliced)

. 1 small butternut squash

. 1 cup brussel sprout leaves

. 1 lb rice noodles

. ½ cup plus 6 tbsp coconut oil or vegetable oil

. ½ cup chopped ginger

. 1 tbsp chopped shallots

. 1 tbsp coriander seed (whole)

. 3 cloves garlic (chopped)

. 2 Thai chilies (chopped) (jalapeño can be substituted)

. 1 large bunch cilantro (washed, stems separated, chopped)

. 1 can coconut milk

. 1 tbsp butter

. 1 lime

. 1/2 scallion (sliced)

Directions

1. In a small saucepan with 2 tbsp oil at medium/high heat, add half the ginger and shallot. Season with salt and pepper. Cook until soft. Add Thai chilies and coriander seed. Cook for 3 minutes, then add coconut milk. Allow to cool. Add to blender with cilantro stems and chopped cilantro leaves, reserving some cilantro leaves for garnish. Puree and season with salt, pepper and lime. Set aside.

2. Peel carrots, parsnips and butternut squash. Cut into strips. Sauté in 2 tbsp coconut or vegetable oil on medium heat for 3-4 minutes until lightly browned.

3. Peel brussel sprout leaves and sauté on high heat with salt and pepper for 30 seconds. Set aside.

4. Place rice noodles into hot tap water for 5 minutes and drain. Set aside.

5. Heat a large non-stick pan with 1/2 cup oil. When almost smoking, sprinkle one side of skate with Wondra flour, salt and pepper. Add to pan. Cook fish for 3-4 minutes until it starts to brown. Dump most of oil out into metal container. Add butter. Return skate to pan and brown for 1 minute. Flip and baste skate with a spoon. Once brown, place skate aside on a plate.

6. Warm sauce slowly. In sauté pan on high heat with 2 tbsp coconut oil or vegetable oil, add the rest of the ginger, garlic and bok choy. Sauté until it starts to brown. Add the remainder of the vegetables and rice noodles. Season with salt and pepper. Add scallions, reserving some for the garnish. In a large bowl, place a large spoonful of sauce on the bottom then add noodle mix. Place skate on top. Squeeze fresh lime on fish. Garnish with remaining cilantro leaves and scallion.