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Seafood - New Zealand / Australian
Risotto of Gingered Barramundi with Bok Choy
2 TBS butter
1.5 LBS Barramundi fillets
1 TBS olive oil
2 white onions, chopped
2 cloves garlic
2 tsp minced fresh ginger
1 ¾ cup Arborio rice
2/3 cup white wine
3 ½ cups fish or vegetable stock, simmering
2 baby bok choy, cut into quarters (or 1 lb of long-thin broccoli spears
juice of one lime
½ bundle cilantro
1 large mango
Heat the butter and quickly sear the barramundi on both sides until golden and crisp, set aside. Heat the olive oil and add the onions, garlic and ginger in a heavy Risotto Pot. Sauté for 5 minutes until softened and aromatic. Add the rice and stir to coat, then add the wine. Allow the liquid to be absorbed by the rice while the alcohol is evaporated.
Begin adding the stock, half a cup at a time and stirring thoroughly after each addition. Always allow each previously added quantity of stock to be absorbed before the next addition.
With the second addition of stock, add the bok choy and stir to distribute.
Continue adding stock in the usual fashion until the rice is 'al dente'. With the last addition of stock, add the cubed barramundi and stir gently to combine. Season to taste with salt and pepper.
Meanwhile, in a separate bowl, mix together the chopped fresh coriander, lime juice and peeled and finely diced mango.
To serve, mound the risotto in individual platters and top with a generous quantity of mango coriander salsa. |
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