Seared Amberjack with Snowpea & Radish Salad, Curry Toasted Nori Peanuts, Fish Sauce Vinaigrette

  • 0


  • 6oz Amberjack filet, seasoned with sea salt and pepper, seared in oil.

Fish Sauce Vinaigrette:

  • 1c fish sauce
  • 1/4 c rice vinegar
  • Juice of 2 limes
  • 1/2c sugar
  • 1 clove minced garlic
  • 3TB minced cilantro

Whisk all ingredients together in small mixing bowl, set aside.

Curry Toasted Nori Peanuts:

  • 1c chopped roasted peanuts
  • 1 sheet nori paper toasted lightly and minced into small pieces.
  • 1/4 tsp curry powder
  • 1Tb oil

Toss peanuts in oil and toast on cookie sheet in 400 oven for 5-10 minutes.  Remove place in bowl, toss with curry and nori. Set aside.

Snowpea Salad:

  • 1c fine julienned snowpeas
  • 1c fine julienned carrots
  • 1/2c julienned cucumber
  • 1/2c julienned radish
  • Torn fresh basil

Toss all in bowl, dress lightly with vinaigrette. 

Assemble tossed salad with vinaigrette, sprinkle with peanut mix and top with fish filets.

--Chef Stephen Phelps, Indigenous Restaurant