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Ingredientes
- 30 gm butter
- 700 gm Barramundi fillets
- 1 Tbsp. extra virgin olive oil
- 2 x white onions, minced
- 2 x cloves garlic
- 2 tsp chopped fresh ginger
- 400 gm Arborio rice
- 200 ml white wine
- 800 ml fish or possibly vegetable stock, simmering
- 6 x baby bok choy, cut into quarters
- 1 x lime, juice of
- 1/2 bn coriander
- 1 lrg hard mango
Direcciones
- Heat the butter and quickly sear the barramundi on both sides till golden brown and crisp, set aside. Heat the extra virgin olive oil and add in the onions, garlic and ginger in Tamaras Risotto Pot*. Saute/fry for 5 min till softened and aromatic. Add in the rice and stir to coat, then add in the wine. Allow the liquid to be absorbed by the rice while the alcohol is evaporated.
- Begin adding the stock, half a c. at a time and stirring thoroughly after each addition. Always allow each previously added quantity of stock to be absorbed before the next addition.
- With the second addition of stock, add in the bok choy and stir to distribute.
- Continue adding stock in the usual fashion till the rice is 'al dente'. With the last addition of stock, add in the cubed barramundi and stir gently to combine. Season to taste with salt and pepper.
- Meanwhile, in a separate bowl, mix together the minced fresh coriander, lime juice and peeled and finely diced mango.
- To serve, mound the risotto in individual platters and top with a generous quantity of mango coriander salsa.
