Golden tilefish is known as the “clown of the sea,” due to its striking polka-dotted blue, green, rose and yellow coloration and features. (I personally refer to it as the "Doctor Suess Fish". ) The flavor is mild but distinctive, often compared to lobster or crab, which is not surprising since the tilefish is a bottom-feeder grazing mostly on shrimp, crabs, shellfish, sea urchins, sea cucumbers and squid. This Madras Tilefish dish is light and flavorful, with touches of warm spice throughout.
Prepare Jasmine rice and set aside.
Place eggplant in bowl. Mix salt and pepper in with lime juice and pour over eggplant. Mix well to coat all pieces evenly.
Heat medium size pan to medium high heat. Add olive oil and eggplant. Sautee for 7-8 minutes or until eggplant softens.
Remove eggplant from pan and set aside.
Add onion, garlic and Madras Seasoning to pan. Sautee for 3 minutes or until onion begin to turn translucent.
Add ginger, vegetable stock, kaffir lime, and fish sauce.
Add corn starch and stir until dissolved. Reduce heat to low. Slowly add coconut milk and stir to blend all ingredients.
Add fish and raise the temperature slightly. Simmer for about 3 minutes, poaching the fish by ensuring it is submerged in juices. Turn fish over after 3 minutes.
Add tomatoes and eggplant and stir in to encase with juices.
Cover and cook, simmering for another 5-10 minutes or until fish begins to flake and is cooked through.
Remove kaffir lime. Plate fish and eggplant alongside rice. Pour juices from pan overtop of fish. Garnish with cilantro or parsley (optional).
Ingredients
Directions
Prepare Jasmine rice and set aside.
Place eggplant in bowl. Mix salt and pepper in with lime juice and pour over eggplant. Mix well to coat all pieces evenly.
Heat medium size pan to medium high heat. Add olive oil and eggplant. Sautee for 7-8 minutes or until eggplant softens.
Remove eggplant from pan and set aside.
Add onion, garlic and Madras Seasoning to pan. Sautee for 3 minutes or until onion begin to turn translucent.
Add ginger, vegetable stock, kaffir lime, and fish sauce.
Add corn starch and stir until dissolved. Reduce heat to low. Slowly add coconut milk and stir to blend all ingredients.
Add fish and raise the temperature slightly. Simmer for about 3 minutes, poaching the fish by ensuring it is submerged in juices. Turn fish over after 3 minutes.
Add tomatoes and eggplant and stir in to encase with juices.
Cover and cook, simmering for another 5-10 minutes or until fish begins to flake and is cooked through.
Remove kaffir lime. Plate fish and eggplant alongside rice. Pour juices from pan overtop of fish. Garnish with cilantro or parsley (optional).