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March 16, 2010

Angler's Kitchen: Cobia Poached in Lemongrass, Coconut and Lime

Cook your catch with Chef Brandon McGlamery and Marlin magazine



Serves 6

6 portions of Cobia, at 6-7 oz. each
1 onion or 1 doz. Scallions, sliced thin
2 cups Sliced Mushrooms, preferably white button
Cilantro, and Basil Leaves, torn
1 cup Toasted Peanuts
Salt to season the fish with

For the Broth:

2 Stalks Lemongrass, smashed with the side of a knife
3 Tbsp. Ginger , grated
3 Cloves Garlic, sliced
4 Kaffir Lime Leaves,  shredded with a knife
2 Tbsp. Sambal Chile Paste
1 Jalepeno, sliced thin with seeds left in
2 Tbsp. Fish Sauce
2 tsp. Sugar
4 cups Chicken Stock, preferably homemade
2 cups Coconut Milk
Juice of 4 Limes

Method: Place the lemongrass, ginger, garlic, sambal, lime leaves, sugar, chile paste, jalepeno, and fish sauce in a pot, cover with chicken stock and coconut milk. Simmer for 30 minutes. Strain into another deep pot that will fit all the cobia fillets, stir lime juice into the broth. Season the cobia filets with salt and add the to the pot, trying to never boil, and gently simmer the fish with the pot covered. Cook until the fish is tender and done, then add the onions, basil, cilantro, and peanuts. Gently place fish in bowls and ladle broth around.


Recipe Archive:

Grilled Mahi-Mahi Skewers with Tomato-Ginger Chutney and Fried Chickpeas