Recipes

Ocean’s George Reis prepares Thai Green Curry Bouillabaisse.

By Jan Walsh

Photography by Beau Gustafson











Chef George Reis is always innovating the cuisine at his restaurants, Ocean and 26. And today he shares one of his cutting edge dishes, which incorporates a variety of seafood—Thai Green Curry Bouillabaisse. At Ocean this dish is served in a Tagine, Moroccan cooking vessel. And when the top is removed at the table, a steamy cloud of aromas whets the appetite for the first, succulent bite.


Ingredients:
1 Shallot (minced)
2 Garlic cloves (minced)
1 Stalk lemongrass (bruised)
1 16 ounce can coconut milk
1 Tablespoon green curry paste
1 Lobster tail, split, prefer 3 - 4 ounce tail
6 - 8 Grouper chunks (1” cubes)
2 Medium to large shrimp
5 - 6 Mussels
¼ Cup Vegetable Stock
1 Teaspoon cilantro, minced
¼ lime
Olive Oil
Salt
Pepper
¼ Cup jasmine rice
¼ Fresh pineapple, peeled and grilled
1 ½ Teaspoon ginger, grated
½ cup water

Procedure:
Sauce: Sauté half of the minced shallot and half of the garlic in olive oil. Add lemongrass and sauté until fragrant. Add coconut milk. Bring to a boil. Turn heat down to simmer and stir in green curry paste. Let flavors meld 15-20 minutes, and strain.

Rice: Bring water to boil and add rice. Let cook until tender for 15-20 minutes,  and strain. Reserve ¼ cup cooking liquid that you hold to the side. Heat sauté pan on medium low heat. Add pineapple and ginger. Cook slightly. Add reserved liquid and rice to pan. Cook until done.

Build: In a sauté pan over medium to high heat, sauté lobster tails, grouper bites, until golden brown. Flip tails and add shrimp. Sauté on one side for one minute. Add other halves of minced shallot and garlic. Add vegetable stock and coconut curry sauce. Cover and bring to simmer. Simmer one and one half to two minutes. Add mussels, cover and simmer until mussels open. Turn heat off. Uncover, and add cilantro, squeeze of lime, salt and pepper to taste.

Assemble: In a bowl add rice. Place tails, shrimp, grouper and mussels around rice and pour the sauce over. Garnish with cilantro sprigs and lime wedge. Serve immediately.

Published, B-Metro magazine, November 2013