Butterfish with Coconut Chutney
Uelese welcomes us into the kitchen at Kingi restaurant to prepare hand caught Butterfish with "Polynesian guacamole".
Serves 4
Ingredients
Per Plate
- 160g Butterfish - pan seared
- 40g Coconut chutney
- 20g black mustard seeds
- 5g Crispy curry leaves
Coconut Chutney - Ingredients
- 4 coconut
- 60g Green Chilli ( Sliced)
- 40g Ginger (microplane)
- 80g Garlic (Sliced)
- 35g Curry Leaves (Chiffonade)
- 150g Coconut sugar
- 150g Lime Segment (Chopped)
- 200g Coconut oil
- 100g Coriander ( leaves and stalks, Chiffonade)
Method
Remove coconut copra from the nut shell and roughly dice into smaller pieces (1cm). Place all ingredients apart into a bowl, mix well and leave to marinade a minimum of 1 hour. Blend in high speed blender until chutney-like consistency. Check seasoning and store.
Fried black mustard seeds - Ingredients
- 50ml Canola or Mustard oil
- 30g Mustard seeds
- 5 Curry leaves
Method
Heat oil in a non stick fry pan on medium heat, add mustard seeds and let pop, similar to popcorn for 10 seconds, follow with curry leaves and give a further 10 seconds. Remove from heat, and pour into a bowl and set aside for garnish.
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