Guest Chef: UMA Executive Chef Xerxes Bodhanwala shares a delightful market fish dish

Ingredients

• 250g spanish onion
• 20g garlic clove
• 100g olive oil
• 20g ginger
• 50g aji panca (or roasted red pepper puree)
• 30g tomato paste
• 1kg tomatoes (blanched, peeled and roughly chopped)
• 8-10 cherry tomatoes
• 15g fresh coriander
• 100ml white wine
• 30g aji amarillo (or fresh cayenne pepper)
• 1L fish stock (or chicken/vegetable)
• 2 Plantains
• 2 x 200g barramundi steak (or cod or salmon)
• 200g heart of palm
• 1 fresh lemon
• Salt and pepper to season
• Micro herbs to garnish

Method

• Step 1 Saute onion, garlic, ginger, olive oil and cook until onions are translucent. Add tomato paste, aji panca and aji amarillo. Combine, before adding white wine. Reduce for five minutes.
• Step 2 Add chopped tomatoes, fish stock, coriander and season with salt and pepper, bring to boil. Reduce and simmer sauce for 15-20 min, until sauce has reduced and flavours intensify. Blend to a smooth paste. Set aside.
• Step 3 Peel plantains, cut into 3cm pieces and soak in a bowl of lemon water to prevent oxidising. Heat a heavy-based pan with oil, bring up to 170C. Remove plantains from water and dry on kitchen towel. Add carefully to hot oil. Gently stir to stop clumping. Cook for 2-3 mins until outer layer is crisp and golden brown.
• Step 4 Remove plantains and drain on kitchen towel. Season with a pinch of salt, white pepper and cumin powder. Place aside. Remove palm hearts from tin and drain. Cut palm hearts into 3cm pieces. Keep aside.
• Step 5 Pat fish dry with clean kitchen paper, season with salt and white pepper. Heat a non-stick frying pan until hot, add a little olive oil. Allow fish to start to crisp, turn heat down and allow to cook until you see the colour change midway through the piece. Turn over fish and continue to cook on low heat. The cooking process will take about 6-8 mins. If you have a thermometer, check temperature of fish near the centre, if it’s passed 60C it’s ready. When light pressure on a fillet starts to separate its flakes, it’s cooked.
• Step 6 Switch off heat and add palm hearts and cherry tomatoes to pan for around 2 mins. The fish can continue to rest in the pan. Squeeze lemon juice over fish and palm hearts.
• Step 7 Spoon sauce onto plate, place piece of fish on top and garnish the side with fried plantains and palm hearts. Sprinkle with micro herbs (optional).

SERVES 2