LEMONGRASS-BLACKENED FISH WITH PAPAYA SALAD | On Demand

This is a dish that basically sums up my background.  Born in New Orleans with Vietnamese heritage.  I made this on my very first episode of Top Chef Kentucky and it made me win the first round.  Inspired by blackened catfish from Louisiana but rubbed with flavors of Southeast Asia.  Instead of the slaw I made on the show, I’m preparing a spicy, refreshing papaya salad to go with it and some perfectly fluffy rice to balance it all out. 

 

Recipes:

• Lemongrass curry marinade

• Papaya salad

• Rice

 

Technique Takeaways:

• Flavor building and balancing

• Searing

• Using a mortar and pestle

 

LENGTH | 90 minutes

 

COST | $35 - per download

 

 

 

Please note all sales are final.