10 x 180g snapper fish fillets
¼ cup CHEF® Black Garlic Paste
3 tablespoons sesame seeds
2 tablespoons crushed ginger
¼ cup olive oil
100g butter 2 shallots, finely diced
2½ cups arborio rice
½ cup white wine
½ cup CHEF® Fish Liquid Concentrate + 1 litre water – heated 1 cup pea purée
100g finely grated Parmesan dash of cream Broth ¼ cup
CHEF® Black Garlic Paste
4 star anise 1 tablespoons grated fresh ginger
½ cup CHEF® Fish Liquid Concentrate
1.5 litres water Garnish fresh cress blanched snow peas
Combine the CHEF® Black Garlic Paste, ginger and sesame seeds and mix well. Spread generously over the fish fillets and leave to marinate for up to 30 minutes.
Meanwhile, heat the butter in a large saucepan and sauté the shallots over a gentle heat until softened but not coloured. Add the rice and allow to toast lightly then add the wine and stir until mostly evaporated. Add a ladle of hot stock, stir and allow the liquid to be absorbed. Continue adding the stock until the grains are tender. Remove from the heat and add the purée, parmesan and cream (if desired), and fold together.
Pan-fry the fish fillets for 4-5 minutes each side, depending on size, or until just starting to flake at the thickest part.
Simmer the CHEF® Black Garlic Paste, CHEF® Fish Liquid Concentrate, star anise, ginger and water until fragrant, adjust seasoning. Serve the risotto in shallow bowls and top with the seared fish. Garnish with cress leaves and snow peas, finish with the hot black garlic broth.
Add chilli and fresh coriander for an Asian fusion feel
Try this dish with chicken tenderloins, tofu or lamb
Sprinkle with crispy shallots for extra texture