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Pancetta w/Pineapple Glazed Onaga

This delicious recipe was provided compliments of world famous Chef Chai of Chai's Island Bistro, Dining Out with Chai & Singha Thai Restaurant.

www.chefchai.com


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Prep Time: 15 | Cook Time: 45 | Ready In: 60
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US Metric
  • Four 8 oz Onaga filets (Red Snapper)

    Pineapple Glaze
  • 1 cup diced pineapple
  • 2 oz diced Pancetta
  • 4 tablespoon sugar
  • 2 tablespoon rice wine vinegar
  • 1tablespoon ketchup
  • 2 teaspoon sweet chili sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon mined shallot
  • 1 tablespoon vegetable oil

Spinach Risotto
•2 cups Risotto (Arborio Rice)
•1 tablespoon diced white onion
•1 tablespoon diced leeks(white only)
•1 tablespoon minced garlic
•1 tablespoon minced shallot
•zest of one lemon
•Chicken stock, about 3-4 cups
•1 cup fresh baby spinach
•1/2 cup cream
•2 tablespoon butter
•¼ cup parmesan cheese(shredded)

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Cooking Process:

•In a pan, add oil and sauté Pancetta until lightly browned
•Add garlic and shallots and cook until lightly golden
•Add pineapple, vinegar, sugar, ketchup and sweet chili
•Bring everything to simmer and let reduce until consistency is like a thin syrup (add chicken stock if needed to fully cook pineapple)
•While sauce is reducing, season and pan sear the Onaga skin side down until crispy, then flip and finish

Risotto
•In a sauté pan, add olive oil and sauté onion and leeks until translucent
•Add garlic, shallots and risotto and sauté until risotto is coated
•Add stock to cover risotto and simmer, stir often so bottom doesn’t burn, keep adding stock slowly until risotto is al-dente
•Add cream, butter and cheese
•Toss spinach with risotto and season

 

how to serve:

•Place risotto in center of plate 
•Set fish on top and glaze the fish
•Drizzle sauce around and garnish with sliced green onions

4 Servings

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