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Main Ingredient: Fish
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Prep Time: 25 mins
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Cook Time: 30 mins
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Serves: 4
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Recipe by: Ironclad
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!
Method:
Prepare the Stock (10 minutes)
- In a saucepan, combine all stock ingredients.
- Bring to the boil, then reduce heat and simmer for 3 minutes.
- Remove from heat and leave to rest while you prepare the sauce.
Cook the Tomato & Fennel Base (8–10 minutes)
- Heat oil over low heat in your Ironclad pan.
- Add the tomatoes, ginger, and fennel.
- Sauté gently until softened, being careful not to brown them.
- Turn off the heat and stir in the spring onions.
Blend the Sauce (10 minutes)
- Strain the prepared stock and reheat until just boiling.
- Place the sautéed tomato mixture into a bullet blender.
- Add the hot stock and blend until smooth.
- Return the sauce to the pan and simmer for 15 minutes, adding a little water if it becomes too thick.
Blend the Herbs (2–3 minutes)
- Place the fresh herbs in your blender with 1 cup of the hot sauce.
- Blend until very smooth.
- Stir this herb mixture back into the remaining sauce and set aside in a bowl or jug while preparing the fish.
Prepare the Fish (3–5 minutes)
- Clean your Ironclad pan.
- Lightly dust the fish with flour and season with salt.
Cook the Fish (6–8 minutes)
- Heat oil in the pan over medium heat.
- Fry the fish until crunchy and golden brown on each side.
- Turn only once and avoid turning too early to prevent sticking.
Finish the Dish (3–4 minutes)
- Pour the prepared sauce over and around the fish in the pan.
- Bring gently to a simmer.
Garnish and Serve
- Garnish with toasted cumin, extra herbs, sliced onion, and edible flowers.
- Serve with a gratin of orange kūmara.
