Boat smugglers fish stew recipe : SBS Food

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Boat smuggler!s fish stew recipe

Created by Shane Delia
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Food Category
Stew recipes Meat recipes Seafood recipes

Key Ingredient
Coriander Fish Prawns Pork belly

Cuisine Category
Middle Eastern recipes Iranian recipes

Special Consideration
Slow cooking recipes

Rate this recipe Cuisine: Middle Eastern Prep Time: 20 min(s) Cook Time: 2 hr(s) 15 min(s) Serves 4

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This is an Iranian version of surf and turf, elevated in true Shane Delia style. This tamarind and pork belly stew with prawn mousse stuffed red mullet is rich, fragrant and beautifully spiced.

Ingredients
220 g peeled medium green king prawns finely grated rind of 2 lemons salt 4 red mullets, heads on, whole, filleted, all bones removed 35 g (! cup) plain flour pepper cottonseed oil or vegetable oil, to deep-fry 2 radishes, finely shaved on a mandoline micro celery shoots, to serve mirco mint shoots, to serve Braised pork belly 1 bunch coriander leaves and stems 1 brown onion, chopped 3 garlic cloves 100 ml olive oil pinch of cayenne pepper 1 tsp ground turmeric 1 tsp mild curry powder, such as madras small pinch of saffron ! cup tomato paste 2 tomatoes, roughly chopped 500 g pork belly, bone and skin removed, cut into 5 cmthick slices 2 tbsp tamarind pulp, diluted in 700 ml warm water, strained View conversion table

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http://www.sbs.com.au/food/recipe/17814/Boat_smugglers_fish_stew

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Boat smugglers fish stew recipe : SBS Food

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13/06/13 8:54 PM
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Preparation
Chilling time: 20 minutes Level of difficulty: medium Season: Winter To make the braised pork belly, place the coriander, onion, garlic and 50 ml of the olive oil into the bowl of a food processor and process until smooth. Place a medium size, heavy-based saucepan pan over medium-high heat. Add the remaining 50 ml of olive oil and the coriander paste and cook for 23 minutes or until fragrant. Add the dried spices and cook, stirring, for 1 minute, before adding the tomato paste. Cook, stirring, for 1 minute, then add the tomato and cook for about 56 minutes or until tomato begins to break down and release juices. Add the pork belly and tamarind water and stir to combine. Reduce the heat to mediumlow and simmer for 2 hours or until the pork is falling apart and the sauce has reduced to a stew consistency. Roughly break up the pork and adjust the seasoning. Using a food processor, blend the prawns, lemon rind and salt until smooth. Lay open the red mullets on a work surface. Spoon a one quarter of prawn mousse along one fillet then fold over the other fillet and press lightly to seal (dont overfill with mousse). Refrigerate for 2030 minutes or until the prawn mousse sets and the fillets feel firmly stuck together. Heat the cottonseed oil in a deep-fryer or wok to 180C. Season the flour well with salt and pepper and use to lightly dust the mullets, shaking off any excess. Deep-fry for 34 minutes or until crisp (time will depend on the thickness of the fish). To serve, spoon the pork stew into a deep serving dish and arrange the mullet on top. Garnish with sliced radishes and micro herbs. Serve immediately. SBS cooks notes Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 5560 g, unless specified.

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If you enjoyed this Boat smugglers fish stew recipe then browse more Middle Eastern recipes, Iranian recipes, stew recipes, meat recipes, seafood recipes, slow cooking recipes and our most popular hainanese chicken rice recipe.

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Boat smugglers fish stew recipe : SBS Food

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