Wild bass fillet, aubergine bartha, wilted green, keralan coconut milk sauce

Aktar Islam

Aktar Islam

19th December 2016

Wild bass fillet, aubergine bartha, wilted green, keralan coconut milk sauce

⁣As part of The Staff Canteen Live, Aktar Islam will be creating Wild bass fillet ⁣for his demonstration ⁣at
the Great Hospitality Show 2017 - supported by Westlands. ⁣You can register here: ⁣⁣www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner

⁣If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel-
www.youtube.com/user/StaffCanteen

Ingredients

  • 120g Wild bass fillet
  • For the sauce
  • 400ml coconut milk
  • 40g blitzed plum tomato (tinned is fine)
  • 1 tsp Garlic and ginger paste
  • 2g Black mustard seed
  • 10 Curry leaves
  • 1 dried Kashmiri chilli
  • 1 small onion finely chopped
  • 15ml Coconut oil
  • 2g Kashmiri chilli powder
  • 1.5g coriander powder
  • 1.5g Turmeric powder
  • 20g Raw green mango
  • Lemon
  • Salt to taste
  • Aubergine Bhartha
  • 1 Large aubergine, roasted for 30 mins until soft
  • 1 clove of roasted garlic
  • 1 chopped banana shallot
  • Handful finely chopped coriander
  • 1 green chilli finely chopped
  • Salt
  • lemon
  • Garnish
  • 1 stalk of choi sum
  • 150g baby leaf spinach
  • 50g samphire
  • 150g clams (opened and picked)
  • 1 tsp butter
  • 1 clove of garlic
  • Salt to taste

Method

For the aubergine
• Scoop out flesh from the roasted aubergine, place in a colander over a bowl to get rid of excess moisture.
• Mash the roasted garlic clove then add to the aubergine along with other ingredients, season with salt and lemon to taste
For the sauce
• Heat coconut oil in the pan, add mustard seed and allow to pop then add whole chilli and curry leaf followed by onion. Season with a generous pinch of salt and cook the onion out.
• Now add turmeric, chilli powder, ground coriander,garlic and ginger paste and cook out for 30 seconds.
• Add the raw mango, then pour in tomato pulp and coconut milk.
• Simmer for 10 minutes, pass and season to taste
For the monkfish
• Take the fish out of the fridge 30 minutes or so before cooking, this will help with even cooking all the way through.
• Roll the fish in the spice mix, heat a non stick pan, add rapeseed oil and seal the fish
• Place in to the oven at 180c for 6
• Remove from the oven, nappe with butter and lemon
For the garnish
• Crush garlic clove, melt butter in a pan and wilt greens, add clams to warm through.