Yellowtail snapper paturi with coconut, turmeric, and egg yolk

Ingredients

• 720 g very fresh skin-on yellowtail snapper fillets
• 4 leaves large culinary-grade banana leaf
• 2 pieces extra-fresh egg yolks
• 70 g unsweetened shredded coconut
• 120 ml full-fat coconut milk
• 35 g yellow mustard seeds
• 15 g brown mustard seeds
• 2 tsp ground turmeric
• 2 tsp pickling spice blend
• 1 tsp fennel seeds
• 2 pieces fresh mild or medium green chile
• 25 g fresh ginger
• 1 clove garlic clove
• 3 tbsp sunflower oil
• 3 tbsp fresh lime juice
• 2 tsp fine salt
• 1 tsp light cane sugar
• 280 g basmati rice
• 1 piece Kirby or Persian cucumber
• 35 g unsalted cashews
• 0.5 bunches fresh cilantro

Method

1. Rinse the basmati rice quickly until the water runs almost clear, then cover with cold water and let soak for 20 minutes while preparing the marinade. Soaking yields long, distinct grains that readily absorb the fish juices without turning mushy.
2. Make the paturi paste: soak the mustard seeds in warm water for 15 minutes until slightly plump and less sharp to the nose. Drain, then blend with the shredded coconut, coconut milk, turmeric, pickling spices, fennel seeds, green chile, ginger, garlic, sunflower oil, sugar, salt, and lime juice for 2 minutes. The texture should be creamy, slightly gritty like stone-ground mustard, and thick enough to hold on a spoon.
3. Taste the marinade before adding the egg yolks: it should be bright, savory, pungent with mustard, and slightly bitter. Whisk in the egg yolks off the blender for 1 minute until glossy and spoon-coating.
4. Pat the snapper fillets thoroughly dry. Check for pin bones with your fingertips and pull them out with tweezers if necessary. Lightly salt the flesh, then coat all sides with the marinade. Cover and marinate in the refrigerator for 15 minutes at 40 °F (4 °C) until the surface appears glossy and the marinade clings neatly to the fish.
5. Pliable banana leaves are easier to wrap: pass them for 5 to 10 seconds per side over a low open flame or in a dry skillet over medium heat (around 320 °F / 160 °C). They should turn deep green, glossy, pliable, and easy to fold without browning or tearing.
6. Set each fillet in the center of a banana leaf, skin-side down. Spread a thin layer of marinade over the top, then fold into a snug, flat parcel. Secure with kitchen twine or toothpicks to create a tight steam pocket around the fish.
7. Drain the soaked rice and place it in a saucepan with 1.5 times its volume of cold water. Bring to a rolling boil, cover tightly, and reduce the heat to very low. Cook for 11 minutes until the water is completely absorbed and small steam holes appear on the surface. Remove from the heat and let rest, covered, for 5 minutes. Fluff with a fork, finishing with a squeeze of fresh lime juice and chopped cilantro.
8. Place the fish parcels in a steamer preheated to 212 °F (100 °C) or in a large covered skillet with 1/2 inch (1 cm) of gently simmering water over low heat. Steam for 12 to 14 minutes. The leaves should puff from the steam, darken, and release a fragrant aroma of warm herbs and spices.
9. Check doneness at the center of a parcel using an instant-read thermometer: the internal temperature should reach between 125 °F and 130 °F (52 °C to 54 °C), or the flesh should flake into pearlescent petals with no resistance. Remove from the heat and let the wrapped parcels rest for 3 minutes to relax the flesh.
10. While the fish rests, cut the cucumber into ribbons or thin half-moons. Season with salt, fresh lime juice, and chopped cilantro.
11. Toast the cashews in a dry skillet over medium heat (around 340 °F / 170 °C) for 3 to 4 minutes, stirring constantly until golden brown and fragrant. Coarsely chop.
12. Set each parcel slightly opened on the plate to release the fragrant steam. Spoon the warm aromatic rice alongside, drizzle the fish with the golden pan juices gathered inside the leaf, and top with crisp cucumber, toasted cashew pieces, and fresh cilantro leaves.

Nutrition

Per serving

Energy

832.9 kcal

Protein

48.75 g

Carbohydrate

68.85 g

Fat

38.97 g

Fibre

7 g

Calcium

29.96 mg

Iron

3.15 mg

Magnesium

42.14 mg