Seared Hawaiian Walu Recipe
Green Curry Beurre Blanc, Coconut Caramel Black Rice and Glazed Bok Choy
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fish
Green Curry Beurre Blanc
Coconut Caramel Black Rice
Glazed Bok Choy
Method
Preparation
- 1
Prepare the Coconut Caramel Black Rice
Rinse the black rice under cold water until the water runs clear. In a pot, combine the rinsed rice, coconut milk, brown sugar, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 10 minutes.
- 2
Make the Green Curry Beurre Blanc
In a saucepan, sauté the minced shallots in a little olive oil until translucent. Add the white wine and reduce by half. Stir in the heavy cream and green curry paste, and simmer until slightly thickened. Gradually whisk in the cold butter until the sauce is smooth and creamy. Season with salt and pepper to taste.
- 3
