Wild Alaska Pollock Curry, Coconut, Rice, Bell Pepper, Spinach and Kumquat

Wild Alaska Pollock Curry created by the Chef in the Hat

Ingredients

2 x 3 oz Portions Wild Alaska Pollock fillets

Spices

1 tablespoon cardamom pods

1 tablespoon cumin seed

1 tablespoon ground turmeric

1 teaspoon ground cinnamon

1 teaspoon dried chili powder

2 teaspoon salt

1 teaspoon cracked black pepper

1 tablespoon curry powder mix

Produce

1 onion, small & diced

1 cup peeled and diced purple sweet potato

1 red bell pepper roasted, peeled and sliced

½ cup sliced kumquat

1 ½ lime (juice only)

½ cup ruff chopped flat parsley

½ cup ruff chopped cilantro

¼ cup ruff chopped mint

2 bunches spinach, washed and dry

Remaining Ingredients

Vegetable oil

1 cup jasmine rice

2 cup chicken (or vegetable) stock

1 ½ cup coconut milk

3 tablespoon coconut shavings

2 tablespoon toasted sliced almond

 

Directions

In a medium pot drop the oil, add the cardamom pods and the cumin and cook until bloomed. Add the turmeric, cinnamon, chili salt and cracked pepper. Cook for a couple minutes then drop in the diced onion. Cook until translucent.

Add the oil, the curry powder and the onion, cook until translucent, add the sweet potato, toss for a minute or two, add the stock and the coconut milk. Cook for a few minutes until tender, add the bell pepper, kumquat and lime juice. Cook for about 3 minutes and strain (while keeping all the liquid aside). Add the coconut shavings and the almonds with all the chopped herbs. Set aside.

In a large sauté pan, drop the oil and sauté the spinach until melted. Season with salt and pepper and set aside.

In a large sauté pan, drop the sauce and place the Wild Alaska Pollock in, submerged. Simmer and poach gently for about 4 minutes or until cooked through. Remove from the sauce and set aside. Keep reducing the sauce down to about ½ cup.

On a square plate in one corner, place a ring (or as in the video a can opened on both sides), set the rice in it and the Wild Alaska Pollock on top. In the other corner of the plate, place the spinach and the vegetables on top and sit the Wild Alaska Pollock piece atop. Ladle the sauce around the plate and garnish with fresh herbs. Serve warm.

 

Yields 4 servings for dinner with nice left over.

© Thierry Rautureau 2020
™ The Chef In The Hat!!!