Chef Somsak Rarongkam
Executive Chef, The Grand Fourwings Convention Hotel
President, Thailand Chefs Association
Combine all the ingredients together and set aside in the chiller for at least 2 hours.
To prepare the fish, season the fish fillets with salt, pepper and red pepper flakes.
Heat butter and oil in a skillet pan and fry fish fillets on both sides until golden brown. Intermix the fish fillets with sprigs of fresh thyme.
Have the butter ready on hand before you start preparing the beurre blanc.
In a sauce pan, combine the vinegar, wine, shallots, fresh spring thyme, salt and pepper and simmer until the liquid has reduced to about 2 spoonfuls.
Reduce to low heat and whisk a piece of butter into the reduction. Continue whisking butter into the mixture one at a time, allowing each piece to incorporate completely before adding more.
Remove pan from the heat. Whisk in lime juice. Taste to adjust the seasoning and then strain the beurre blanc through a fine sieve. Set aside.
Spoon the California Raisin Salsa in the centre of a plate and place the fish fillets on top.
Top with more salsa and serve with the beurre blanc sauce.