Oil Poached Hamachi with Coconut Kaffir Lime Froth

In a large skillet pan, over medium heat, individually toast the star anise, mustard seeds, and cardamom.

Toast until the oils release - but remove if smoke appears - about 3 to 4 minutes each. Remove the spices and set aside.

Add peanut oil to the skillet and begin to sauté the garlic, ginger, chili and lemongrass, approximately 2 to 3 minutes.

Add the kaffir lime leaves and all of the coconut milk.

Begin to reduce the coconut milk to 50% of its original portion (1.50 cups). This should take about 20 minutes Strain and set aside.

Individually toast the spices as above and set aside.

In a coffee grinder, or with a mortar and pestle, grind the spices to create a blend.

While blending the spices, pour the peanut oil into a deep skillet pan and bring it to about 175 to 180 degrees F.

Add the spice blend to the oil and let sit for 30 minutes.

Carefully strain the oil from the aromatics by using a fine strainer or cheesecloth.

Bring the fragrant oil from above back up to 180 degrees F and add the hamachi, cook for approximately 12 minutes.

To check the fish for doneness remove a fillet: the texture of the fish should be medium to firm.

Heat the kaffir lime mixture to a steep.

With a stick blender, begin to froth. When all the bubbles have risen to the top, pour over the hamachi.

Add some fresh lime juice and garnish with some fresh cilantro.