Coconut crusted blue cod

Blue cod

6 blue cod fillets
1 cup flour
¼ tsp salt
Freshly ground black pepper
⅓ cup breadcrumbs
⅓ cup desiccated coconut
¼ cup oil
2 eggs, lightly beaten
½ cup milk

Steamed asparagus, to serve Mix breadcrumbs, coconut, salt and pepper in a bowl. Pat fish dry before tossing in flour. Shake off the excess. Mix the eggs and milk together and then coat the fish with the egg mixture. Roll the fish in the coconut mixture and refrigerate for 30 minutes for a firm coating. Heat oil in a large frying pan and cook the fish for 3-4 minutes on each side.

Risotto

1 large onion, finely diced
500g arborio rice
50g butter
1L vegetable stock
1 cup white wine
1 tsp fennel seeds
¼ cup lemon juice
1 cup coconut cream

Freshly ground black pepper Sauté onion with butter until softened. Add rice and cook until lightly browned, then add the wine. Reduce, then start adding the stock and stirring regularly. Add the fennel seeds, lemon juice, coconut cream and black pepper. Use the remaining stock to finish cooking.

Sauce

1 onion, finely diced
2 cloves garlic, crushed
1 tbsp butter
1 ½ tsp curry powder
2 ripe bananas, cut into 2cm chunks
1 cup coconut cream
1 ½ tbsp lemon juice
½ tsp salt

Freshly ground black pepper Heat the butter in a medium sized saucepan and sauté the onion and garlic until soft. Add the curry powder and banana and cook for 2-3 minutes. Pour in the coconut cream, lemon juice and banana chunks and simmer for 10 minutes, stirring regularly.

Assemble

Place risotto on a plate and place fish on top. Spoon over the sauce and serve with steamed asparagus on the side.

Recipe kindly supplied by

Chef Lewis Beattie
Aparima Restaurant and Bar
17 Orepuki-Riverton Highway, Riverton
(03) 234 8502