1 stalk lemongrass, sliced and crushed
1 cup Fresno chiles, seeds removed and finely diced
7 shallots, finely diced
5 cloves garlic, minced
3 Thai chiles
2 cups sherry
1/2 cup fish sauce
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 cup brown sugar
2 teaspoons turmeric powder
1/4 cup sesame oil
Chicken stock, as needed
3 cloves garlic, sliced
1 leek, diced
1 onion, diced
1 cup black or forbidden rice
1 cup sherry
5 cups chicken or fish stock
2 green onions, sliced
1 handful arugula
1 blood orange, supremed
1 orange, supremed
1/4 cup cilantro leaves, chopped
1/2 cup lemon juice
1 tablespoon olive oil
One 28-ounce branzino, rock cod or Thai snapper
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