Fish with Shitake Risotto, Greens and Soy Flavour Pearls

Fish and Risotto are so delicious together. Risotto is a lovely alternative to Potato something and super easy to serve. We’ve used one of our Gourmet Risotto bases and added fresh Shitake Mushrooms, Snow Peas and Spring Onions for an Asian spin on flavours. Quickly blanched Brocollini and a spoonful of Soy Flavour Pearls finish the dish beautifully. 

What you’ll need – serves 4

• Fish Portions x 4 – just purchase what looks best on the day
• Olive Oil
• Salt & Pepper
• Gourmet Risotto – Mushroom 
• Sesame Oil – dash (if desired)
• 1/2 small Onion – fine dice
• Garlic – 1 clove crushed
• 1/2 cup white Wine
• 1 litre Fish stock (or stock powder plus Water) – bring to boil
• Butter – 1 + 1 tbsp
• Parmesan – 1/4 cup grated
• Shitake – fresh, 1 punnet – slice
• Snow Peas or Sugar Snaps – remove stem and string
• Spring Onion – 1/4 cup sliced
• Brocollini – 1 or 2 bunches – trim if needed
• Soy Flavour Pearls

To do

Lets have a quick look at the Fish you’ve purchased. We served Red Spot Emperor (very delicious – similar eating to Gold Band Snapper). It was a Monday when I went shopping and the whole Fish were the best option. I asked the Fishmonger to scale and fillet a couple of plate size Fish. He was great and made sure there were no bones left either. You may wish to check your Fish portions for any loose scales (if you keep the skin on) and perhaps give a very gentle quick rinse under the cold tap before patting dry and refrigerating until needed. 

Chop all of your vegetables. Put a pot of water on to boil for Brocollini – add a generous dash of Salt to the pot. Heat your Fish stock.

Pop your oven on to 180c. You’ll need to heat a large fry pan for the fish. I like to finish cooking mine in the oven so if you have a pan that can go into the oven that’s great otherwise have a tray ready too.

Also put a pot or medium saucepan on for the Risotto – medium heat.

Next

Lets start with the Fish. Lightly oil and season your Fish on a plate ready.

Once your pan is super hot, add the Fish – skin side down. Cook until it gets a nice colour. This is ready for the oven – it may only take a few more minutes to completely cook so don’t put it in until your Risotto is half cooked. 

Into the saucepan add a splash of Olive Oil and dash of Butter (Sesame Oil here too if using) with diced Onion and Garlic, add the Shitake too. Once it’s a little cooked add the Seasonal Mushroom Risotto mix and cook until the rice is all coated with the oil and warmed through. Hit it with the Wine and 1/3 of the Fish Stock.  When your stock is almost absorbed it’s time to put the half cooked Fish into the oven. Add half of the remaining stock, gently stiring here and there. When it’s almost absorbed add the rest of the stock as well as the Sugar Snaps. 

Check on the Fish and remove from the oven if it’s cooked. (just check with a knife at the thickest part if you’re not sure) Also just taste a grain or two of the Risotto and if too firm add a little more stock. 

Lastly to finish the Risotto, turn off the heat and add the Spring Onions, tablespoon of Butter and Parmesan. Give it a gentle stir but just let it sit for a minute. Pop the Brocollini into the pot of salted boiling water until just tender.

To serve

Simply place your cooked portions of Fish onto each plate, add some Brocollini, a good spoonful of Risotto and finish with a generous spoonful of Soy Flavour Pearls.

Until next time

From the Peninsula Larder Team

“Fish, to taste right, must swim three times – in water, in butter, and in wine.” 

 – Polish proverb