Kaffir Lime Sauce Food

GRILLED LAMB LOIN WITH KAFFIR LIME PEANUT SAUCE AND GADO GADO SALAD

Steps:

• In a food processor, puree canola oil, garlic, ginger, chiles, shallots and lime juice and marinate lamb for at least 6 hours refrigerated, preferably overnight. Grill until done, medium rare, 140 degrees internal temperature.
• KAFFIR LIME-PEANUT SAUCE: In a food processor, combine all. Add water. Check for seasoning. Cook slowly, about 30 minutes, until sauce consistency is achieved.
• GADO-GADO SALAD: In a large bowl toss with sauce. Check for seasoning. Garnish with Thai basil leaves.

COD WITH COCONUT, LIME, AND LEMONGRASS CURRY SAUCE

Steps:

• Preheat the oven to 400°F.
• To make the broth, melt the butter in a small sauté pan or wok over medium heat. Add the shallots, garlic, lemongrass, ginger, kaffir lime leaves and curry and sweat until tender and with no color, about 5 to 6 minutes. Add the chicken stock and bring to a boil. Lower the heat simmer for 15 minutes. Add the coconut milk and cilantro, and simmer for 5 minutes. Season to taste with salt and pepper. Strain through a fine chinois and set aside.
• Divide the 2 tablespoons of canola oil between the skillets. Place over high heat until oil is just smoking. Season the cod on both sides with salt and pepper. Put 2 pieces of cod in each skillet and sauté until golden brown and crusted on the bottom, about 2 1/2 minutes. Turn and sear on the other side for 30 seconds. Put the pans in the oven and roast until a metal skewer can be easily inserted into the fish and, when left in the fish for 5 seconds, feels hot when touched to your lip, about 6 to 7 minutes.
• In a large pot, heat 4 quarts of water, the butter, and the kosher salt. Bring to a boil over high heat. Add the bok choy and cook until crisp tender, about 4 minutes. Remove with a slotted spoon and set aside on a sheet pan in the refrigerator to cool quickly so they retain their bright green color.
• To serve, reheat the sauce and finish with the lime juice. In each of 4 bowls, place a piece of cod. Place 3 to 4 pieces of bok choy around the cod. Pour the sauce over the cod and serve immediately.

STEAMED FISH WITH KAFFIR LIME LEAVES

Steps:

• Place Kaffir leaves, side by side in bottom of bamboo steamer, place seasoned fish fillets on top, then lid.
• Bring a saucepan of water to the boil and then place basket with fish over simmering water for about 10 mins or until fish is cooked.

STIR-FRIED KAFFIR LIME CHICKEN

Steps:

• In a small bowl, mix the fish sauce, sugar, soy sauce, and lime juice; set aside.
• Heat a wok until hot; add half of the oil, then add the chicken; stir-fry until golden and cooked through, 3-4 minutes; remove from the wok using a slotted spoon; drain on paper towels and set aside.
• Heat the remaining oil in the wok; toss in the eggplant; stir-fry until golden and tender,5-6 minutes; remove from wok, drain on paper towels and set aside.
• Add garlic, chili, and lime leaves to the wok; stir-fry 30 seconds, then return the chicken and eggplant to the wok, followed by the fish sauce mixture.
• Cook over medium heat, stirring until the sauce has reduced and thickened.
• Season to taste with salt and serve topped with basil leaves.