Well this is one of my favorite ways to cook Mu (Bigeye Emperor). This is a great preparation for any flaky and soft to firm white meat fish. Hope you enjoy
1-1.5 to 2lb Mu (scaled and gutted) I like cooking the whole fish because you get to enjoy the cheeks
and the wings!!
Curry
2 cans of coconut milk
2 hefty tbl spns green curry paste
2 tbl spns fresh ginger
2 cloves minced garlic
Juice of one lemon
chili powder to taste ( I like it spicy so I use 1.5tbl spoons or more!)
1/2 tbl spn fresh mint (optional)
whisk all the above mentioned in a large mixing bowl ad s & p to taste
2 small heads of broccoli (chopped)
1 can boiled bamboo shoots (strained)
1 green bell chopped into thin strips
carrots cut into thin strips
1/2 yellow or in my case maui onion
line edges of a large bake pan with the veggies listed above
preheat oven to 350 degrees F.
start by sataying cross cutting the sides of the Mu and placing it in a large fry pan with olive oil and garlic on
low heat (only about 1 minute on either side to "carmalize" skin, take care not to burn) OPTIONAL
Next place Mu in bake pan with veggies, add curry, sprinkly salt, pepper, and chili powder over whole pan.
If you like your veggies a little more crispy you can add them 5 - 7 minutes into the bake (opional)
Cover with tin foil
place in oven for 10 to 15 minutes (checking periodically)
Serve with jasmin rice(or brown rice for you tree huggers out there) and a ice cold kirin
Da Kaukau is Ono!
Aloha
Jake
P.S. No forget da cheeks
