Ingredients

• 2, 6 ounce fish filets
• 6 ounce shallots
• 1 ounce ginger, chopped
• 3/8 ounce cloves garlic
• 2 Granny Smith apples
• 1 Asian pear
• 2 leeks (white only)
• 4 ounce onions
• 2 bunches of celery
• 1 mango
• 2 ounce grape seed oil
• 1/2 ounce ground coriander
• 1 1/2 ounce turmeric
• 2 ounce curry powder
• 24 ounce sake, reduce by 1/4
• 48 ounce chicken stock, reduce by 1/2
• 6 ounce cream
• 13 and 1/2 ounce coconut milk
• 1 ounce butter
• 1 piece mature coconut
• 1/2 bunch fresh basil (purple, if you can find it)
• Clean California frisee

Instructions

1. First chop all of the above to medium; sweat all ingredients with oil (to cook with no color). Simmer 20-30 minutes, then strain.
2. Second cook the ground coriander, turmeric and curry powder for 1-2 minutes. Puree the sake and chicken stock into a hand blender then strain it. Add the cream, coconut milk and butter, then taste.