Andre Chiang's Needlefish with Citrus Fennel Salad
Juice of 1 calamansi**
Juice of 1 lime
Juice of 1 kaffir lime
Juice of 1/2 lemon
3 tablespoons olive oil
1 orange, zest and segments
1 large bulb fennel, cored and thin sliced, soaked in ice water
1 large shallot, minced
3 needlefish, filleted and skin scored
1/2 bunch cilantro, leaves roughly chopped
Edible flower and/or herb blossoms for garnish
*Calamansi, also known as acid orange, was used in this recipe. The combination of lime and orange juices is the best approximation if calamansi is not available.
1. In a medium bowl, combine lime juices, lemon juice, orange zest and segments, and 2 tablespoons of olive oil. Add set aside.
2. Heat medium sauté pan over medium-high heat. Add remaining oil and swirl to coat bottom. Add the needlefish fillets, skin side down, and cook 30 seconds. Transfer fish to a plate.
3. Drain fennel well and add to citrus vinaigrette. Season to taste with salt and pepper.
4. To serve, place 2 fillets on serving plate and put a generous spoonful of fennel salad on side. Garnish with edible blossoms.