Kiran Jethwa's cod in banana leaf with coconut broth
He’s the chef willing to go further than most for the perfect meal - yes, Fearless Chef Kiran Jethwa has dangled off a rickety zipline in search of coca leaves and free-dived down to 30 metres to spear a dogtooth tuna!
Now Kiran takes on an even tougher challenge - cooking live in the This Morning kitchen! He's treating us to a mouthwatering cod in coconut broth, but before Phillip and Holly tuck in, they might want to keep an eye out for some rather unusual ingredients!
Serves: 4
Ingredients
For the poppy pesto
100g poppy seeds100g whole yellow mustard seeds1 tsp smoked paprika1 bunch fresh corianderMustard oil or olive oil
For the fish
Approximately 250g cod fillet, skin on1 or 2 large banana leaves (or alternatively use parchment paper in the same way)
For the broth
2 tbsp coriander seed2 bunches spring onions, sliced2 red chilli, sliced200ml fish stock1-2 tbsp chopped kokum (or 1 tbsp tamarind paste)1 tin coconut cream2 tbsp sugarJuice and grated zest of 1 lemon
For the crunchy topping
1 fresh coconutoil for deep frying1 bulb garlic, peeled and roughly chopped2cm fresh ginger, peeled and grated1 packet edible termites (if using!)1 tbsp brown sugarSalt and pepper
Method
To make the poppy pesto: grind the poppy and mustard seeds in a pestle and mortar, or using a spice grinder – adding a little lemon juice may help to loosen and grind the poppy seeds
Pour the ground mixture into a food processor with the paprika and fresh coriander and blitz, adding enough oil to make a pesto
Fill a pan with boiling water and sit a steamer with a lid on top
For the fish: Skin the fish and set skin aside. Cut two good sized pieces of cod.
Coat the fish in pesto and wrap in the banana leaves (or parchment paper) then place in the steamer and cook for about 7 – 9 minutes, depending on the thickness of your fish
To make the broth: crack the coriander seeds, then sear in mustard oil with the spring onion and red chilli
Add fish stock and kokum or tamarind paste and bring to the boil, then stir in the coconut cream. Taste and balance the flavours with sugar and lemon juice. Strain so you are left with a flavoured broth.
For the crispy topping: Line a baking sheet with baking parchment then place the fish skin flat on a baking sheet. Weigh down each end so it stays flat. Roast in a hot oven until crispy.
Hand crush the cooled fish skin in a pestle and mortar
Remove the flesh from the coconut and grate. Deep fry until crispy, then drain and allow to cool.
Deep fry the chopped garlic until crispy then set aside to cool. Repeat to deep fry the grated ginger.
Mix together the crispy coconut, garlic, ginger and termites then place in a pestle and mortar with the fish skin and lightly crush. Add the lemon zest, brown sugar and salt.
To serve: Pour the broth into a serving bowl, sit the fish in the middle, top with the crumble and serve