Tobago Fish Pot with Coconut Coriander Rice and Salsa Tropical
- For the coriander relish
- 1 cup of fresh coriander
- 4 sprigs parsley
- 3 cloves garlic
- 1 green chilli
- 1 tablespoon sea salt
- 1 tablespoon brown sugar
- ½ cup light olive oil
- For the coconut and coriander rice
- 1 cup white rice (cooked)
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- Pinch of salt & white pepper
- 125ml coconut cream
- For the tropical salsa
- ¼ cup cucumber, diced (skinned and seeded)
- ¼ cup red onion, diced
- ¼ cup tomato, diced and seeds removed
- ¼ cup diced pineapple
- ¼ cup diced watermelon, seeds removed
- 1 small bunch chopped chive
- 1 sprig minced coriander
- 1 sprig minced fresh parsley
- Juice of 2 limes
- Pinch salt to taste
- Teaspoon of brown sugar
- 1 tablespoon of red rum
- For the fish pot
- 2 Rock Lobster tails split down the middle
- 8 medium prawn, deveined
- 1lb white fish, cut into bite sized chunks
- 12 clams
- 4 small squid cut into rings, tentacles reserved
- 1 tablespoon olive oil
- 1 carrot, sliced
- 1 stick of celery, sliced
- ½ medium onion, sliced
- 1 medium potato, peeled and diced
- 2 green chilli, deseeded and sliced
- Juice of ½ lemon or lime
- ¼ cup white wine
- 1 pint of fish stock
Begin by making the coriander relish. Place all ingredients in food blender and pulse to breakdown and combine. Leave the blender running for one minute on high. The friction generated by the blender blades helps the flavors to infuse. Once combined set aside for later use.
Next make the coriander rice. Heat oil in pan and add butter. When oil and butter mixture starts to sizzle, add the onion. Cook onion over medium heat for about 5 minutes till translucent. When onion is cooked, add the cooked white rice, coconut cream and half the coriander relish made above.
On a medium heat cook for two minutes stirring gently to heat through and combine and allow the rice to absorb some of the coconut and cilantro flavours. Season to taste. The rice should be moist but not wet. Place the lid on the pan and set aside in a warm place until needed.
Next make the tropical salsa. Combine all of the above ingredients in a bowl. Fold to mix well and to ensure that sugar and salt are well distributed and dissolved. Refrigerate and set aside till needed. The flavours get better if left for a couple of hours.
Now onto the actual fish pot. Heat oil in pan on medium heat, add carrots, onion, celery and flavour pepper. Cover with lid and sweat for 3 minutes. Add potato, cover and cook for a further 3 minutes. Add white wine and cook uncovered until almost all has evaporated. Add fish stock and bring up to a simmer.
Cook until all vegetables are just tender, about 5 minutes. Add the fish and shellfish independently and in the order of the largest and most dense pieces first i.e. lobster, white fish, shrimp, scallops, clams and finally squid.
The idea is to just cook the fish in the stock so that each item retains its unique flavour and texture in the rich flavourful broth. The total cooking time for the fish will be no more than a couple of minutes once everything is in the pot. The clams are cooked when they open. Discard any clams that do not open. Remove from heat once fish is cooked. Squeeze the lemon juice over it immediately.
To assemble, take a large serving bowl. In the center of the dish place a mound of the coriander rice. Use a ring mould to form the rice if necessary.
Extract some of the vegetables from the fish pot and arrange them around the rice in the base of the dish. On top of the vegetables arrange a selection of the cooked fish and shellfish pieces. Ladle the broth and more vegetables over the fish. Make sure that the liquids do not cover the rice.
Garnish the dish with some Salsa Tropical and a fresh herbs bouquet placed on top and serve immediately.
Recipe courtesy of Nick Hardwicke.