Ingredients
15
Time
35m
Serves
2
Recipe by Chef Dwight Smith
Ingredients
15
Time
35m
Serves
2
Dinner
1 med
Carrot
peeled and chopped
1 Tbsp
Red Curry Paste
1 can
Coconut Milk
5 oz
Arctic Char
2 Tbsp
Avocado Oil
1
Lemon
halved
1/2 bunch
Baby Radishes
julienned
1
Watermelon Radish
julienned
1
Black Radish
julienned
2
Red Chilis
sliced
1/4 bunch
Cilantro
chopped
1/2 bunch
Chives
chopped
1 Tbsp
Extra-Virgin Olive Oil
1/2 tsp
Kosher Salt
1/2 tsp
Black Pepper
1
In a small pot, add carrot, coconut milk and Thai curry paste. Bring to a boil and allow to simmer for about 20 minutes or until carrots are tender. Let cool slightly before adding mix to a blender and blending until smooth.
2
Preheat a cast iron pan over medium heat. Pat the arctic char dry with a paper towel. Heat the avocado oil and sear the char skin side down. Flip fish over and turn off the heat. Squeeze some lemon over the fish skin and set aside.
3
Add julienned radishes to a medium sized bowl. Toss in chilis, and half of the cilantro and chives. Add juice of ½ a lemon, drizzle with olive oil and sprinkle with salt. Mix thoroughly to ensure all ingredients are fully incorporated.
4
On a large dinner plate or bowl add your carrot coconut puree to the bottom. Place your seared arctic char on top of the puree. Add your radish salad to the side of the plate and finish with remaining cilantro and wedge of lemon.
Chef Dwight Smith is a Toronto based chef with 15+ years of professional restaurant experience. Currently, head chef of Aloette restaurant in liberty village. He has a tremendous passion for food and content creation, with the aim to empower the average home cook to try new techniques and rediscover what they thought was possible.
