Sorghum-Crusted Parrotfish with Tamarind-Glazed Daikon, Black Sesame & Rosella Dust

Delicate parrotfish fillets are encrusted in toasted sorghum, pan-seared to perfection, and served atop a bed of earthy tamarind-glazed daikon radish. The dish is finished with a vibrant black sesame crumble and a tart, floral roselle dust for a multi-layered flavor profile.

50 minutes | 680 | 4 servings

Savory, Umami, Tart, Floral • Medium • Weird Score: 7/10

Equipment: Medium saucepan, Large skillet, Small bowl, Paper towels, Cutting board, Knife • Shop these items →

Ingredients

Fish & Sorghum Crust
4 6-oz Parrotfish Fillets, skin off
1/2 c Sorghum Grain, toasted and coarsely ground
2 tbsp Sesame Oil
1 Egg White, lightly beaten
1/4 tsp Sea Salt
Tamarind-Glazed Daikon
1 large Daikon Radish, peeled and cut into 1/2-inch dice
1/4 c Tamarind Paste
2 tbsp Mirin
1 tbsp Rice Vinegar
1 tbsp Coconut Aminos
1 Star Anise
Black Sesame Crumble & Rosella Dust
1/4 c Black Sesame Seeds, toasted
2 tbsp Dried Rosella Flowers, finely ground into a powder
1 tbsp Nori Seaweed, crumbled finely
Garnish
1 tbsp Microgreens

Instructions

Prepare the Tamarind-Glazed Daikon: In a medium saucepan, combine the diced daikon radish, tamarind paste, mirin, rice vinegar, coconut aminos, and star anise. Add enough water to just cover the daikon. Bring to a simmer over medium heat, then reduce heat to low and cook for 25-30 minutes, or until the daikon is tender and the glaze has thickened. Remove the star anise.
Prepare the Sorghum-Crusted Parrotfish: Lightly pat the parrotfish fillets dry with paper towels. Brush each fillet with the beaten egg white, then dredge in the coarsely ground sorghum, pressing gently to adhere. Season with sea salt.
Pan-Sear the Parrotfish: Heat sesame oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the sorghum-crusted parrotfish fillets in the skillet, sorghum-side down. Sear for 3-4 minutes per side, or until golden brown and cooked through. The fish should be opaque and flake easily with a fork.
Make the Black Sesame Crumble: In a small bowl, combine the toasted black sesame seeds and crumbled nori seaweed.
Plating: Divide the tamarind-glazed daikon among four plates. Top with the pan-seared sorghum-crusted parrotfish fillets. Sprinkle the black sesame crumble and roselle dust over the fish and daikon. Garnish with microgreens and serve immediately.