Asian cuisine

Medium

Pan-Seared Fish Fillet and Guacamole

Name: Pan-Seared Fish Fillet and Guacamole
Prep time: 6 min
Cook time: 8 min
Total time: 15 min
Yield: 1 servings
Cuisine: Asian
Ingredients: 10.5 oz. Skin-on red snapper fish fillet, scaled and pin boned; 3 count Avocados (170g / 6oz each); 1 tsp. Sea salt; 0.5 tsp. Pepper; 3 count Stalks fresh lemongrass (25g / 0.85 oz each); 10 count Clover garlic; 2 tbsp. Fresh cilantro, finely chopped; 2 tbsp. Fresh spring onion, finely chopped; 2 count Fresh green chilies, thinly sliced (5g / 0.17oz each); 1 count Fresh red chili (5g / 0.17oz each); 1 tbsp. Olive oil to pan sear

A simple yet full of flavor dish from the freshness of the fish and the creamy taste of the guacamole.

Chef Duc Tran

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5 stars rating if you like it!

Done

Recipe

PRE TIME: 6 min

COOKING TIME: 8 min

TOTAL TIME: 15 min

1 SERVING

Ingredients:

10.5 oz. Skin-on red snapper fish fillet, scaled and pin boned
3 count Avocados (170g / 6oz each)
1 tsp. Sea salt
0.5 tsp. Pepper
3 count Stalks fresh lemongrass (25g / 0.85 oz each)
10 count Clover garlic
2 tbsp. Fresh cilantro, finely chopped
2 tbsp. Fresh spring onion, finely chopped
2 count Fresh green chilies, thinly sliced (5g / 0.17oz each)
1 count Fresh red chili (5g / 0.17oz each)
1 tbsp. Olive oil to pan sear

Directions:

Step 1

Marinating fish fillet: Season the fish fillet with salt and pepper. Add crushed chilies and lemongrass stalks. Set it aside.

Step 2

Making the guacamole: Scoop out 3 ripe avocados. Add chopped chili, garlic, fresh lime juice and season with salt and pepper. Blend the mixture together until everything is nicely combined. Then, add chopped cilantro and green onion and blend again until smooth.

Step 3

Pan-searing fish fillet: Heat the pan with some olive oil on medium heat. Add the fish fillet in the pan, skin side down and sear for about 3.5 minutes. Turn over the fillet and sear for another 3 minutes. Make sure the skin side is crispy and the flesh side is opaque. When the fish is almost done, add crushed lemongrass and chilies in the pan and fry until fragrant.

Step 4

Plating: Scoop out some guacamole on a plate. Place the fish fillet on top and garnished with fried lemongrass, chilies, sliced kumquat, sliced starfruit, and some cilantro.