Kingfish Stew

Kingfish Stew

There is so much goodness in this dish that it will get the Leprechaun in you dancing!

Nikkei cuisine is a fusion of Peruvian and Japanese cuisines, and whilst this dish has nothing to do with Ireland, it is precisely the right colour to celebrate St Patrick’s Day. Get your IronClad pan out and go green!

Recipe by: Felicity Morgan-Rhind - IronClad

Serves: 4 fish lovers

Prep Time: 15 minutes

Cook Time: 45 minutes

Part of fish: Fillets or Wings + Heads and Frames for stock

Ingredients

The stock

• 300ml fish stock – made from heads and frames

• A handful of dried seaweed of your choice

• 2 tbsp miso

• One dried chilli of your choice

• ½ tsp jalapeno peppers

• Juice of 1 lime

• ½ cup coconut cream

• ½ cup water

The sauce

• 2 tbsp olive oil

• 250g green tomatoes, quartered

• 1 fennel bulb, sliced finely

• 1 inch ginger, chopped finely

• 4 spring onions, greens attached, roughly chopped

• 1 large handful of fresh oregano

• 1 large handful of basil

• 1 large handful of mint

• 1 cup fresh coriander

• 1 handful mint

The fish

• 600g kingfish or other firm white fish – wings work best

• 2 tbs olive oil

• ¼ cup flour

• ½ tsp salt

To serve

• 1 tsp toasted cumin seeds

• Finely sliced white onion

• Any seasonal flowering herbs!

Method

1) To make the stock, combine all the ingredients in a saucepan, bring to a boil, then simmer for 3 minutes and leave to rest.

2) To make the sauce, heat the oil on low heat in your pan and sauté the tomatoes, ginger, and fennel until soft but not brown. Take off the heat and add the spring onions.

3) Strain the stock and reheat it to just boiling.

4) Blend the sauteed tomato, fennel, and spring onions with the stock till smooth, return to the pan, and simmer for 15 minutes. Add a little water if it starts to get too thick.

5) Blend fresh herbs and add 1 cup of the sauce until smooth. Combine with the rest of the sauce and store in a bowl or jug as you prepare the fish.

6) Clean your pan!

7) Coat the fish in flour and salt.

8) Heat oil on medium heat in your pan and fry the fish on each side till crunchy and brown.

9) Pour sauce over and around the fish and bring it up to a simmer. Garnish with toasted cumin, extra herbs, onion slices and flowers!

March 2023 - Dallas Abel
New Zealand Fishing News Magazine.
Copyright: NZ Fishing Media Ltd.
Re-publishing elsewhere is prohibited