Bajan Parrotfish with Colorful Vegetables and Mango‑Coconut Risotto

Ingredients

• 1 onion
• 2 Spring Onions
• 2 Garlic cloves
• coriander
• parsley
• 3 thyme sprigs
• 3 marjoram sprigs
• 2 piment (crushed)
• 2 slices ginger
• 1 lime (juiced)
• 4 tablespoons corn oil
• a pinch of sugar
• 1 Red Onion
• 150 g risotto rice
• 250 ml white wine
• 500 ml homemade chicken broth
• 1 Mango
• 3 Tbsp coconut shreds (1 Tbsp toasted)
• 2 tbsp whipped cream
• black pepper (freshly ground)
• 1 pepperoni
• 2 lemongrass stalks
• 2 cloves garlic (crushed)
• a pinch of cardamom
• 2 Spring Onions
• 1 red bell pepper
• 1 small zucchini
• 1 small Sweet potato
• cooking banana
• 100 g Sugar snap peas
• 200 ml coconut milk
• pine nuts
• 2 parrotfish fillets
• Bajan spice paste
• Salt
• butter

Instructions

1. 1.

   First, toast the pine nuts in a pan until golden, then set aside. Toast one tablespoon of coconut shreds until light yellow and set aside with the nuts. Blanch 100 g sugar snap peas for one minute and shock them in ice water.

2. 2.

   Make the Bajan spice paste: peel and dice two garlic cloves and half an onion. Roughly chop ½ bunch each of coriander and parsley, pick off three thyme sprigs and three marjoram sprigs, and combine with two slices ginger, crushed piment, lime juice, four tablespoons corn oil, salt, and a pinch of sugar in a blender until thick.

3. 3.

   Finely dice all vegetables and the mango; crush the spices.

4. 4.

   Divide the parrotfish fillets. Score the skin and season with salt. Cut a pocket under the skin side and fill it with some Bajan paste; brush the outside with more paste as well.

5. 5.

   For the risotto, peel and dice one red onion. Melt two tablespoons butter in a pot and sauté the onion until translucent. Add 150 g risotto rice, stir briefly, then deglaze with 250 ml white wine. Cook for about 20 minutes, adding small amounts of 300 ml chicken broth as needed. Season with salt and pepper. While the risotto cooks, whip two tablespoons cream to stiff peaks and set aside.

6. 6.

   Heat two tablespoons corn oil in a pan and add two lemongrass stalks, two cloves garlic, crushed piment, and a pinch of cardamom. Sauté until fragrant. Add one small onion and cook until lightly browned. Remove the mixture and set aside. Gradually add vegetables to the pan: start with sweet potato, then bell pepper, zucchini, spring onions, snap peas, and half a cooking banana. Stir-fry, then pour in 200 ml chicken broth and let almost finish cooking. Return the onion and spices, adjust seasoning if needed. Add 200 ml coconut milk, heat gently but do not boil. Remove some liquid, place it in a tall pot, and fold in cold butter flakes to create a foam; set aside.

7. 7.

   Sear the fish fillets skin side down first, then flip and cook the other side.

8. 8.

   Before plating, mix toasted coconut shreds and mango pieces into the risotto; finish with whipped cream.

9. 9.

   To serve, place a serving ring on the plate. Fill it with risotto, top with toasted coconut shreds. Arrange vegetables around the risotto and lay the fish on top of them. Sprinkle sea salt over the fish, scatter pine nuts over the vegetables, and add a drizzle of the butter foam and some Bajan paste around the dish.