Goan-stuffed fish with coriander pesto
Fillets of tilapia are stuffed with a tropical combination of mango, coconut, chilli and garlic, then dusted in semolina and fried until crisp in this beautiful, flavourful starter from Dayashankar Sharma. The pesto-dressed vegetables on the side are also given an Indian twist by replacing basil with coriander.
Ingredients
Metric
Imperial
Fish
- 4 tilapia fillets
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp of ginger-garlic paste
- 1 lemon, juiced
- 40g of coconut, freshly grated
- 6 green chillies, finely chopped
- 4 garlic cloves, crushed
- 50g of fresh coriander
- 50g of mango
- 1 pinch of sea salt
- 50g of semolina
- 50ml of vegetable oil
Coriander pesto
- 200g of fresh coriander
- 50g of pine nuts
- 25g of garlic cloves, peeled
- 25ml of lemon juice
- 1 tsp freshly ground black pepper
- sea salt, to taste
- 50ml of extra virgin olive oil
- 1 bunch of asparagus, trimmed
- 1 bunch of tenderstem broccoli
Curried mayonnaise
- 50g of mayonnaise
- 2 tsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 tsp garlic cloves, finely chopped
- 1 tsp green chillies, finely chopped
- 1 tsp ginger, finely chopped
- 1/2 tsp Madras curry powder
- sea salt, to taste
To serve
- 2 small beetroot, ideally 1 red and 1 yellow, diced into 5mm cubes
- 2 radishes, 1 finely sliced and the other diced into 5mm cubes
- red vein sorrel leaves
Method
Cut each tilapia fillet in half, then cut a slit into the middle of each piece for stuffing. Rub the fish with turmeric powder, red chilli powder, ginger-garlic paste and a pinch of salt, then squeeze over some lemon juice. Set aside for 5 minutes
- 4 tilapia fillets
- 1 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp of ginger-garlic paste
- 1 lemon, juiced
- 1 pinch of sea salt
Meanwhile, place the coconut, green chillies, garlic, coriander, mango and a pinch of salt in a blender or food processor and blitz until smooth. Carefully stuff this mixture into the centre of each fish
- 40g of coconut, freshly grated
- 6 green chillies, finely chopped
- 4 garlic cloves, crushed
- 50g of fresh coriander
- 50g of mango
Toast the semolina in a hot, dry pan for a few minutes until golden, then tip out onto a plate or tray. Leave to cool slightly, then press both sides of each fillet into the semolina to coat. Place in the fridge for at least 10 minutes
- 50g of semolina
While you wait, make the pesto. Place all the ingredients (apart from the broccoli and asparagus) into a food processor or blender and blitz until smooth. Blanch the broccoli and asparagus in salted boiling water for 3 minutes, then drain and refresh in iced water. Roughly chop the vegetables, then dress them liberally with the pesto. Set aside
- 200g of fresh coriander
- 50g of pine nuts
- 25g of garlic cloves, peeled
- 25ml of lemon juice
- 1 tsp freshly ground black pepper
- sea salt, to taste
- 50ml of extra virgin olive oil
- 1 bunch of asparagus, trimmed
- 1 bunch of tenderstem broccoli
To make the mayonnaise, heat the oil in a pan over a medium heat. Add the mustard seeds and as soon as they begin to crackle add the garlic and cook until golden. Add the green chilli and ginger, cook for 1 minute, then add the curry powder and remove from the heat. Once cool, mix in the mayonnaise, season to taste and place in a squeezy bottle if you have one
- 2 tsp vegetable oil
- 1/2 tsp black mustard seeds
- 1 tsp garlic cloves, finely chopped
- 1 tsp green chillies, finely chopped
- 1 tsp ginger, finely chopped
- 1/2 tsp Madras curry powder
- 50g of mayonnaise
- sea salt, to taste
To cook the fish, heat the oil in a large non-stick frying pan over a medium-high heat. Cook the fish on both sides until golden and crisp (around 5 minutes)
- 50ml of vegetable oil
To serve, place 2 piece of fish on each plate and pipe or spoon a little curried mayonnaise on top. Arrange the pesto-dressed vegetables alongside, then garnish with the beetroot, radishes and sorrel
- 2 radishes, 1 finely sliced and the other diced into 5mm cubes
- 2 small beetroot, ideally 1 red and 1 yellow, diced into 5mm cubes
- red vein sorrel leaves
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
