Walnut Crusted Emperor with Milky Fish Sauce

Added by: Norah Added on: March 22, 2019

Norah's Cooking Diary

Walnut Crusted Emperor with Milky Fish Sauce

## Season 1, Episode 9 ##

Hello everyone. Welcome to Norah’s Cooking Diary.

This is now the 9th recipe of Season 1 that I am sharing with you. Season 1 will feature a total of 12 Western recipes of main dishes. If you enjoy this video, please give it a thumbs up by pressing the like button. Please also share this recipe with your family and friends. Don’t forget to subscribe if you haven’t already so that you will be the first to know when a new video is posted.

In this video I am going to share with you a Walnut Crusted Emperor with Milky Fish Sauce recipe. The “lemony” taste of milky fish sauce compliments the “nutty” crusted and flaky fish fillet beautifully. Walnuts are commonly eaten on their own as a snack. Walnut has many health benefits – from improving brain health to preventing heart disease.

The Emperor fish has a lovely white flesh and a nice firm texture with large flakes. We really like the delicate flavor from the Emperor fish. The crunchy crusted exterior of this recipe compliments the nicely tender and moist internal flesh of the fish and the result is a dish that is simply well loved by many.

Several notes here to share with you:

I used Emperor fish fillets (skinned) for this recipe. You could use any other types of fish (with a firm flesh) and the fillets can either be with skins or skinned. You could also use the entire fish if you are so inclined.
I used walnut for the crust. You could use any other types of nut that you prefer.
I used melted organic coconut oil for the crust. You could use any other types of cooking oil that is available. You could also use melted butter if you prefer.
I used a mixture of dried parsley, thyme, rosemary and basil as the mixed herbs for the crust. You could use any other types of herbs mixture that you prefer.
I used fish tail bones to prepare the homemade fish stock for the sauce recipe. You could use any parts of the fish bones for this or get a ready-made (store-bought) fish stock if you prefer.
I fried the fish tail bones before adding hot water to it. This process will give you a milky fish stock.
I used thick cream in the sauce recipe. You could use double cream or heavy cream, whichever is available.
I added lemon juice in the sauce to add an extra citrus zing to it. If you don’t prefer a lemony sauce, you could omit this.
I used a hand blender to puree the onions. You could use other types of food processor that is available to you.
I used Himalayan Pink Salt. You could use other types of salt that is available to you.
Bake fillet for 15 to 20 minutes. Cooking time may vary depending on the quantity and thickness of the fillets.
I used a fan-forced oven set to 180 degree Celsius to roast the fillets. If you have a conventional oven, the temperature would be 200 degree Celsius.

Here is a quick rundown of the recipe:

Ingredients for Walnut Crusted Emperor

2 Emperor Fish Fillets (+/-170gm each), pat dry with paper towel
½ Cup Walnut, crushed
½ Cup Bread Crumbs
1 Tbsp Mixed Herbs (Parsley, Thyme, Rosemary and Basil)
4 Tbsp Organic Coconut Oil, melted
1 Lemon, zest only
1 Tbsp Lemon Juice
¼ Tsp Himalayan Pink Salt
½ Tsp Black Pepper Coarse

Ingredients for Milky Fish Sauce

1 Fish Tail Bone
1½ Cups Hot Water
1 Bulb Brown Onion, quartered
3 Slices Ginger
1 Tbsp Cooking Oil
70 ml Thick Cream
1 Cup Parsley, chopped
1 Tbsp Lemon Juice (Optional)
Salt to Taste (I used Himalayan Pink Salt)
Black Pepper Powder to Taste

Method of Preparation

Place walnuts in a zip lock bag and crushed the walnuts into small bits with a heavy flat bottom object. Mixed crushed walnut, bread crumbs and the rest of the ingredients in a bowl thoroughly. Reserve 1 tablespoon of coconut oil to grease the fish fillets. Cover bottom of baking pan with a baking paper. Place greased fillets in a baking pan. Spread bread crumbs mixture generously on each fillet.
Bake fillets in the preheated fan forced oven set to 180 degree Celsius for 15 to 20 minutes or until golden and cooked through.
Heat up a small pot on LOW heat. Fry the fish tail bones with ginger until brown and pour HOT water. Bring to boil on MEDIUM heat and simmer for 15 minutes on LOW heat. Strain fish stock through a mesh strainer. Pour fish stock into a clean pot and add brown onions. Bring to boil on MEDIUM heat. Cover pot and simmer on LOW heat for 10 minutes or until onions are softened and then pureed with a hand blender.
Return pot to stove and bring to boil on LOW heat. Add lemon juice (optional). Season with salt and pepper. Stir sauce until slightly thicken and add cream. Stir sauce until the sauce reaches its desired consistency. Finally add chopped parsley.
Serve walnut crusted emperor with milky fish sauce and with your choice of sides.

Happy cooking 😉🧡