White Fish, Curry, Coconut, and Eggplant Spaghetti
For the Clam-Coconut Broth:
In a sauté pan, sweat the lemongrass in olive oil. Remove from heat and infuse from 30 minutes. Meanwhile, in two separate pans over high medium-heat, cook clams and mussels in garlic olive oil. Deglaze with some sake, and continue to cook until the shells open. Remove from heat and strain the liquid; reserve the clams, mussels, and juices. Strain the lemongrass and, in the same pan, sweat the onion and garlic in the lemongrass oil over medium-high heat. Add reserved clams and mussels and a little of the strained juice. Cook for a few minutes, then add the coconut milk and a little more clam juice. Strain, blend, and season.
For the Eggplant Spaghetti:
Poke eggplant surfaces with a fork and wrap in foil. Turn on the stove to high heat and place wrapped eggplants directly on the flame, turning frequently. When eggplants are very soft, remove from heat remove foil. Split them lengthwise on a cutting board, spoon out pulp, and let it drain in a colander. Cool and weigh. Combine 30 grams of methylcellulose per 100 grams of eggplant pulp and pass through a tamis. Fill a pastry bag and cool to 3°C.
For the Caponata:
In a sauce pan, sweat onion very slowly in olive oil until caramelized. In a different pan, sauté the eggplant and red pepper, then add the onion. Adjust with salt and finish with basil and parsley.
For the White Fish:
Pan-fry the amberjack until it is slightly opaque and the internal temperature reaches 54°C. Rest for 1 minute. Lightly brush top of fish with red curry paste.
To Assemble and Serve:
Extrude the Eggplant Spaghetti through a pastry bag with a small opening into a pot of 65°C salted water. Do not boil water, or the spaghetti will break when dropped in. After 2 to 3 minutes, drain and sauté pasta in garlic olive oil and the Caponata.