The Fish House

Chef Jim Shirley
Chef Mark Murphy
600 S. Barracks St.
Pensacola, FL
850-470-0003

Asian Pesto Seared Grouper with Laotian Shrimp and Sausage Cakes,
Black Beans and Miso Puree

Asian Pesto Seared Grouper with
Laotian Shrimp and Sausage Cakes,
Black Beans and Miso Puree

• 1/2 cup peanuts
• 1/4 cup lime juice
• 2 Tbsp. fresh mint
• 2 cups fresh basil
• 1/4 cup garlic
• 1 tsp. fish sauce (optional)
• 2 tsp. crushed red pepper flakes
• 1/2 cup cilantro
• 1/2 cup sesame oil
• Salt and pepper to taste

To make Asian Pesto, puree all ingredients in a food processor. Coat both sides of the filets with pesto and sauté in cooking oil on medium heat until done.

Laotian Cakes:

• 1/4 lb. ground pork sausage
• 2 Tbsp. Sambal Oelek (garlic pepper sauce)
• Juice of 1/2 lime
• 1 Tbsp. dried shrimp
• 2 tsp. Kosher salt

In a bowl, mix all ingredients well with your hands forming 4-inch patties. Cook on skillet or griddle on high heat until cooked through.

Miso Black Bean Puree:

• 6 cups cooked black beans
• 2 Tbsp. miso paste
• 1/4 cup soy sauce
• 1 Tbsp. garlic

Puree all ingredients in a food processor. Thin paste with water until sauce consistency is formed. Simmer on low heat for 10 minutes.

Kim Chee:

• 1/2 cup white cabbage, shredded
• 1/2 cup red cabbage, shredded
• 1/4 cup red onion, julienned
• 1/2 red pepper, julienned
• 1/4 cup shredded carrot
• 1 Tbsp. garlic, minced
• 1/2 cup bok choy, shredded
• 1/2 cup rice wine vinegar
• 1/2 cup white vinegar
• 3 Tbsp. Sambal Olek
• 1 Tbsp. fish oil (optional)

Combine all ingredients. Refrigerate overnight.

Serves 2

To assemble dish, cover bottom of serving plate with Black Bean Puree. Lay Laotian Cakes on top. Place Grouper filet and Kim Chee on the side.

Serves 1

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