Southern Rocklobster with Eggplant, Pea Eggplant Curry Sauce, Coconut Milk Rice

Makes 3 servings

Ingredients

For curry base

12g garlic, peeled weight
12g green ginger, peeled weight
3g fresh turmeric, peeled weight, very finely shaved
splash of vegetable oil
3 drops of sesame oil
1 Thai chilli, very finely chopped
3 coriander roots, very finely chopped
1g black mustard seeds
1g fenugreek seeds
3g salt
50g pea eggplants, stripped weight
30g shallot, finely sliced, peeled weight
9g fish curry powder
180ml Asian rocklobster stock (refer to our recipe using appropriate ingredients)
1/2 a lime

Method

Sauté the garlic, ginger and turmeric, then remove 1/3 of the garlic/ginger/turmeric to a bowl and allow to cool.
Add the chilli, coriander roots, mustard seeds, fenugreek, salt and pea eggplants and continue cooking very slowly for 5 minutes, then stir through the curry powder and continue cooking for another few minutes.

Slowly add the stock allowing the sauce to reduce slightly before each addition. The sauce should be glossy and emulsified. Finely grate the lime rind and add it to the sauce, then strain the limejuice into the sauce.

Ingredients

For the Southern Rocklobster portions

The reserved garlic/ginger
10g vegetable oil
1 drop sesame oil
Salt and white pepper
Roughly chopped coriander leaves
225g green rocklobster knuckle and leg meat
Wearing gloves, mix everything together and divide between 3 x 8 cm rings and vac.

To Serve (1 portion)

1 x 75g bagged portion leg and knuckle meat
55g portion of coconut milk rice moulded in a shallow form
1/3 curry sauce
8 thin slices of eggplant that have been peeled, finely sliced, salted, rinsed and fried in hot clean oil
1/3 small firm Lebanese cucumber, topped and tailed and finely sliced lengthwise on a mandolin
leek julienned from the very white part
5g vegetable oil
1 drop sesame oil
20g fresh strained lime juice
Coriander/Cilantro leaves

Cook the portion for 5 minutes at 76ºC and rest. Without reducing it, warm the sauce. Toss the cucumber, leek, oils, lime juice and coriander/cilantro leaves together. Lay four slices of eggplant on a warm plate and un-mould the rice on to the plate, then place the rocklobster on top. Nap the sauce over and around the rocklobster and fold the salad and remaining eggplant onto the top.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009