Curry and turmeric small dogfish in banana leaf, coconut rice and crispy chirimen jako

Ingredients

• 360 g trimmed small dogfish fillets, skinless
• 2 leaves banana leaves, frozen or fresh
• 20 g chirimen jako, tiny dried Japanese whitebait
• 2 tsp good quality mild curry powder
• 1 tsp ground turmeric
• 1 tsp yellow or brown mustard seeds
• 180 ml unsweetened coconut milk
• 140 g jasmine rice
• 1 piece shallot
• 1 clove fresh garlic
• 12 g fresh ginger
• 1 piece fresh red chili pepper
• 2 tsp fish sauce
• 1 piece lime
• 2 tbsp neutral cooking oil
• 80 g fresh mung bean sprouts
• 0.25 bunches fresh cilantro
• to taste fine salt

Method

1. Quickly rinse the rice until the water runs clear. Place it in a saucepan with a portion of the coconut milk and water, bring to a boil, then cover and cook over low heat for 12 minutes at a 90 °C simmer, until the liquid is fully absorbed and small steam holes appear on the surface. Remove from the heat and let rest, covered, for 10 minutes to allow the grains to fully steam.
2. Thoroughly pat the dogfish fillets dry with paper towels. Season very lightly with salt, then refrigerate at 4 °C for 15 minutes: the surface should look firm and slightly glossy.
3. Finely slice the shallot, grate the garlic and ginger, and mince the chili, discarding the seeds. Heat a skillet over medium heat with the neutral oil to 160 °C, add the mustard seeds, and let them crackle vigorously for 30 seconds without browning.
4. Add the shallot, garlic, ginger, and chili to the skillet. Sweat over medium-low heat for 4 minutes until the shallot is soft and translucent. Stir in the curry powder and turmeric, then toast over low heat for 1 minute until the spices bubble gently and release a warm aroma.
5. Pour in the remaining coconut milk and the fish sauce. Simmer and reduce over low heat at 85 °C for 5 minutes, stirring, until the sauce is glossy and smoothly coats the back of a spoon.
6. Pliable banana leaves are essential: warm them for 5 to 10 seconds per side in a dry skillet heated to 180 °C or over a low open flame until they turn deep green, glossy, and flexible without cracking.
7. Place each dogfish fillet in the center of a banana leaf. Spoon the curry-turmeric paste generously over the fish, then fold into a tight, secure packet. Place the packets seam-side down in a steamer basket.
8. Steam over boiling water at 100 °C, covered, for 10 to 12 minutes, until the leaves turn a dull olive hue and the fish reaches an internal temperature of 55 °C, becoming opaque and white. Let rest off the heat for 2 minutes before opening.
9. While the fish steams, toast the chirimen jako in a dry skillet over medium-low heat at 150 °C for 3 to 4 minutes, stirring constantly, until pale golden and crisp to the touch. Transfer immediately to a plate.
10. Toss the mung bean sprouts with a squeeze of fresh lime juice and fresh cilantro leaves.
11. Carefully open the banana leaf packets to preserve all the flavorful juices. Portion the hot coconut rice onto plates, top with the dogfish fillets, spoon over the curry cooking juices, and finish with the crisp sprouts, crunchy chirimen jako, and a final spritz of lime juice.
12. Serve immediately while the fish is piping hot and the chirimen jako remains perfectly crisp.

Nutrition

Per serving

Energy

849.3 kcal

Protein

54.12 g

Carbohydrate

71.24 g

Fat

38.36 g

Fibre

9.25 g

Calcium

186.37 mg

Iron

2.6 mg

Magnesium

29.53 mg