- 1/2 cup dry white wine
- 1 teaspoon lemongrass
- 1 teaspoon peeled and minced fresh ginger
- 1/4 cup heavy cream
- 1 mango, pureed
- 1 passionfruit, pureed
- 1/2 cup cold unsalted butter, cut into small pieces
- Salt and freshly ground white pepper
Coating for fish:
- 2 cups lightly toasted macadamia nuts, pieces
- 2 cups panko (Japanese bread crumbs)
- 1 cup fresh basil leaves
- 4 fresh fillets, your choice, about 6 ounces each
- 2 cups mayonnaise
- 1 tablespoons Sambal
For the Mango-Passionfruit sauce:
In a saucepan, combine the wine, lemongrass and ginger. Simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan, add the fruit purees and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm.
For the fish coating:
To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate.
For the dressing:
In a bowl, combine the mayonnaise and chili paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the chile mayonnaise on 1 side of each fish fillet. Coat the same side evenly with the coating.
Preheat the oven to 450 degrees F.
In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch.
Place the fillets on warmed individual plates. Serve with the mango passion fruit sauce.