Chef Philip suggests to use a microplane zester to perfectly and rapidly zest citrus and lemongrass.

Note: Grill a Half lemon seasoned for some great additional flavor! Serve on side

Lemongrass butter:

1. Soften butter in a bowl (using whip, or mixer.
2. Add ingredients and incorporate well, and allow volume to increase.
3. Using a rubber spatula, place mixture on plastic wrap about 30 cm / 12” long evenly.
4. Form into “Log”, about 5 cm / 2” in diameter.
5. Reserve chilled until needed for service.

Mahi:

1. Coat the fish with the oil, and evenly marinate with the lemongrass. Can be marinated ahead.
2. Season fish just before grilling.

Lemongrass sauce:

1. Using a warm small sauté pan, sweat chili mix and shallots.
2. Add chicken stock, and let incorporate together.
3. Add Lemongrass butter, and only dissolve into stock mixture. Should be tight, do not let boil or it will break (best to pull off of flame while incorporating). Reserve.

Cilantro Rice:

1. In a warm non-stick pan, place oil and rice and toss to get warm.
2. Add remaining ingredients and incorporate together. Reserve.

Fried Leeks:

1. Clean the leeks, cut into 3” logs, then cut in half lengthwise. Julienne thinly.
2. Fry in 150°C / 300°F oil, until just golden (about 5-6 min). Season and reserve until needed for plating.

Finishing

1. Grill the fish.
2. Mound cilantro rice on 4 ‘bowl plates’, and top each one with fish.
3. Pour sauce over fish.
4. Garnish with a small bunch of fried leeks. Serve immediately.