Yield: 20 Servings

Toasting spices:

• 1 Tablespoon coriander seeds
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 green cardamom pods
• 2 cloves
• 1 cinnamon stick
• 2 pieces star anise
• 1 dried chili pepper
• 12 black peppercorns

Tamarind emulsion:
• ¼ pound butter
• ½ stalk lemongrass, crushed
• 2 shallots, peeled and sliced
• 1 ounce ginger, sliced thick
• 7 ounces tamarind paste
• 2 teaspoons turmeric powder
• 1 quart chicken stock
• ½ cup heavy cream
• ½ pound butter
• ¼ cup honey
• 3 Tablespoons lime juice

Basmati rice:
• ¼ pound butter
• 2 quarts basmati rice
• 6 pieces lime peel, pith removed
• 6 pieces orange peel, pith removed
• 2 pieces lemon peel, pith removed
• 2 quarts coconut milk
• 2 quarts chicken stock

Bok choy:
• 4 pounds bok choy, chopped and blanched tender
• ½ cup sesame oil
  
  Kaffir lime oil:
• ½ cup kaffir lime leaves
• ½ cup corn oil
  
  Wasabi foam:
• 2 quarts chicken stock
• 8 ounces butter
• 1 cup wasabi powder
• 8 ounces butter
• 1/3 cup mayonnaise
  
  Loup de mer en croute:
• 20 loup de mer fillets
• 1 loaf Pullman bread, sliced lengthwise, 1/8-inch thick
• Clarified butter

Method:
For toasting spices:
Heat a medium skillet and add the spices. Toast them until a strong aroma develops. Transfer the spices to a piece of cheesecloth and form a sachet.

For tamarind emulsion:
In a medium saucepot, head butter until melted. Add lemongrass, shallot and ginger and cook slowly until they start to soften. Next, add the turmeric powder. Add tamarind paste and cook 1 more minute. Add chicken stock and spice sachet, and cook for 30 minutes over low heat. Strain this liquid into a medium pot and bring ot a simmer. Add cream, butter, honey, and lime juice. Reduce until sauce coast the back of the spoon and strain. Hold warm.

For basmati rice:
In a rondeau or large, heavy pot, melt the butter. Add the basmati rice and stir to coat the grains. Add the citrus peels, coconut milk and chicken stock and bring to a simmer. Cover and bake in oven until fluffy, like pilaf. Remove citrus peels and hold warm.

For bok choy:
In a small pot, combine the bok choy with sesame oi. Stir to heat slowly and season to taste. Keep warm.

For kaffir oil:
Remove ribs form kaffir lime leaves. Grind leaves in a spice grinder until they are a powder. Place powder in the bowl and mix with the corn oil. Set aside.

For wasabi foam:
In a large saucepot, heat chicken stock with butter. Add wasabi powder and season to taste. Using a hand blender, emulsify the mayonnaise to create a light foam. Set aside.

For loup de mer:
On a large work surface, lay out all the fish fillets. Season both sides. Lay one piece of sliced bread on each fish. Cook each fillet, bread-side-down, in some clarified butter until golden.

To serve:
Spoon rice and bok choy onto each plate. Drizzle kaffir oil around. Spoon about 1 ½ ounces tamarind sauce and a spoon of wasabi foam to each plate. Top with the bread-crusted fish and serve immediately.

Wine pairing:
A rich Alsatian Riesling such as the Domaine Weinbach Riesling Schlossberg 2002