Amazonian Carp with wild Amazonian herbs and a termite garnish
Author: Kiran Jethwa
Prep time:
Cook time:
Total time:
Ingredients
- For the Cane Dressing:
- 2 storks Lemon cane (alternatively use 2 lemons)
- 4 Amazonian Coconas (alternatively use green tomatoes as substitute)
- 200ml Olive oil
- 4 tsp Sugar
- Salt
- ½ bunch sorrel
- For the Fish
- 1 kg Fish fillet (preferably a white delicate fish)
- 2 Poblano Chilli peppers (alternatively use any mild bell pepper)
- 1 bunch fresh Coriander
- 1 bunch spring Onion
- drizzle of Olive oil
- Juice of 2 Lemon cane storks (alternatively 2 lemons)
- Salt to taste
- Pepper to taste
- 1 large banana leaf to wrap the fish
- For the Plantain Sauce:
- 4 Plantains
- 2 Red Onions
- 4 cloves Garlic
- 1tsp dried oregano
- 2 tbsp Butter
- 4 chopped Tomatoes
- 200 ml Water
- 100g Broad Beans
- ½ tin Condensed cream
- For The Termite Garnish (this is optional as it might be hard to find edible termites)
- 1 white Onion finely chopped
- 4 cloves Garlic finely chopped
- 4 tbsp live Termites
- Salt to taste
Instructions
- For the cane dressing,
- Delicately remove skin the lemon cane and roughly chop into small chunks.
- In a blender Blitz the pieces into a smooth consistency then strain the juice through a fine sieve.
- Then Blend the Coconas and extract the juice using a sieve.
- In a bowl, add the cocona, lemon cane juice with some olive oil and Blend till it emulsifies
- Sprinkle some sugar for added sweetness and a little bit of salt to taste
- For an extra kick, thinly slice the sorrel and combine with the dressing. And that’s it done.
- For the Plantain sauce:
- Before preparing the fish start your plantain sauce.
- Sweat the finely chopped red onion and garlic in melted butter.
- Sprinkle in dried oregano and cook the onions and garlic until caramelised.
- Throw in the chopped plantains and three freshly diced tomatoes and sauté. Add water and cook for 30 minutes
- Now add the green beans.
- Finally a splash of condensed cream into the mixture and reduce until thick and the bananas are soft and silky. Set aside
- For the Fish:
- Fillet the fish and set aside.
- On an open flame, roast two chilli peppers until beautifully charred. Once ready, cut off the tails and deseed the peppers before slicing into thin strips.
- Layer the fish fillet, fresh coriander, chopped Spring onions and roasted chilli strips, over the banana leaf and drizzle with a little bit of olive oil.
- For added fragrance ,add a tiny splash of the lemon cane juice then season with salt and pepper.
- Fold over banana leaf to form a parcel and wrap and tie firmly before placing into a steamer.
- Steam for 15 minutes.
- For the Termite Garnish (you can make this without the termites:
- Heat up some oil until very hot. Flash fry the chopped onions ,garlic and termites until crisp.
- Once crisp, drain the oil then season with salt and use as garnish over the fish.
- Serve the fish directly on the banana leaf, sprinkle the termite garnish and a good helping of the dressing. Eat together with the green bananas for the perfect Amazonian treat!!
