SAINT PATRICK’S DAY IRONCLAD KINGFISH STEW with KŪMARA GRATIN
There is so much goodness in this dish it will get the Leprechaun in you dancing!
Nikkei cuisine is a fusion of Peruvian and Japanese cuisines and while this dish has nothing to do with Ireland it is exactly the right colour to celebrate St Patrick’s Day.
Get your pan out and go green!
300 ml fish stock
1 handful of dried seaweed of your choice
2 T miso
1 dried chilli of your choice and heat
½ t jalapeno peppers
Juice of 1 lime
½ c coconut cream
½ c water
2 T olive oil
250 g green tomatoes quartered
1 fennel bulb, sliced finely
1 inch ginger, chopped finely
4 spring onions, greens attached, roughly chopped
1 large handful fresh oregano
1 large handful of basil
1 large handful of mint
1 c fresh coriander
1 handful mint
600 g kingfish or other firm white fish
2 T olive oil
¼ c flour
½ t salt
1 t cumin seeds toasted
Finely sliced white onion
To make the stock combine all the ingredients in a saucepan, bring to the boil then simmer for 3 minutes and leave to rest.
To make the sauce, heat the oil on a low heat in your Ironclad Pan and saute the tomatoes, ginger and fennel till soft but not brown. Turn off the heat and add the spring onions.
Strain the stock and reheat to just boiling.
In a bullet blend the sauted tomato, fennel and spring onions with the stock till smooth, return to the pan, and simmer for 15 minutes. Adding a little water if it starts to get too thick.
Pop the fresh herbs in the bullet and use 1 cup of the hot sauce to blend to very smooth. Combine with the rest of the sauce and store in a bowl or jug as you prepare the fish.
Clean your Ironclad Pan.
Dust the fish in flour and salt.
Heat oil on a medium heat in your pan and fry the fish on each side till crunchy and brown. Only turn once and don’t try and turn too early or it will stick.
Pour sauce over and around the fish and bring up to a simmer.
Garnish with toasted cumin, extra herbs, onion slices and flowers!
Serve with a gratin of orange kūmara.
LIL’ LEGACY KŪMARA GRATIN
1 large orange kūmara, thinly sliced
½ medium white onion finely sliced.
½ cup coconut cream
¼ c water
The discarded chilli and seaweed from fish stock
Salt and pepper to taste
Layer the kūmara, and onions in a greased Lil’ Legacy Pan.
Whizz up the remaining ingredients in your bullet.Pour over the kūmara and bake for 30 minutes at 180°C.