Julia Komp, the youngest female German chef to be awarded a Michelin star, offers up this fantastic recipe. Open Blue Cobia adds delicious nutrition and extra health benefits to any meal, paired with a light and tasty salad and the fish marinated in Lee Kum Kee sauces, this recipe creates a real hearty dinner option.
For the Fish
Vacuum pack the marinated fish and leave it in the fridge for 12 hours (add a little bit of water to dilute the taste if it is a bit too salty).
Prepare the coconut dressing sauce by mixing all the ingredients well. Simmer the mixture in a saucepan on medium-low heat. Filter through a fine sieve. Thicken the dressing sauce by adding a little bit of Mondamin (or cornflour mix with 2 Tbsp water).
Dress with the coconut dressing.
For the Granny Smith and Celery Salad
Add celery and apple.
Add dressing 15 minutes before serving.
For the Avocado Panna Cotta
Bring coconut milk to boil in a saucepan with lemongrass and kaffir lime leaves. Add sugar and mix it with the softened gelatine.
Add lemon juice and zest. Season with a pinch of salt.
Peel and de-stone the avocados. Mash and mix with the coconut milk mixture. Pass through a fine sieve (Tami or chinois).
Pour into silicone moulds and chill for 6 hours.
Serving Suggestion 
PREP TIME: 5 MINS | COOK TIME: 15 MINS
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
