Fluke Crudo With Chilies, Green Apple, And Coconut

Ingredients (serves 4)
1 1/2 lbs fluke fillet
2 Thai chili peppers
1 green apple
2 oz apple juice
6 oz coconut milk
1 small bunch of cilantro
1 Tbsp Madras curry powder
Salt and pepper to taste

Begin by washing your fluke fillet and carefully slicing into 12 thin pieces. Place in the refrigerator until you are ready to assemble the dishes. In a small sauce pot, add the coconut milk, apple juice, and curry powder. Bring to a simmer and reduce over medium heat for about 10 minutes or until you have achieved a sauce consistency.

Allow the sauce to cool in the refrigerator. Slice the apple into thin strips (julienne). To prepare the chilies, scrape the seeds and membrane from the inside and slice the chilies into thin rings.

To plate, mix the chilies and apple in some of the sauce. Lay down a bed of sauce on each plate. Place three slices of fluke per plate with picked cilantro. Finish with a bit more sauce.

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