John Dory with potato rasam
a spiced soup which Great British ChefæShaun Hilluses to form a tasty mattress for a steamed fillet of fish in this John Dory recipe
- Preparation Time10 mins
- Cooking Time1 hour
- 4 x 100g John Dory fillets
- 4 medium potatoes, cut into cubes, off-cuts reserved
- 2 shallots, peeled and chopped
- 4 garlic cloves, peeled and chopped
- 1 tbsp of ground coriander
- 1 tbsp of ground cumin
- 1 tsp of asafoetida
- 0.5 tsp of ground turmeric
- 2 tomatoes, quartered
- 1 tbsp of palm sugar
- 2 tbsp of mustard seeds
- 1 tbsp of dried curry leaf
- 1 tbsp of Kikkoman soy sauce
- 2 tbsp of lime juice
- 1 handful of fresh coriander, roughly chopped
- 0.25 tsp of black pepper
- 2 tbsp of tamarind paste
- 1 knob of butter
- Olive oil
Place a wide-bottomed pan over a medium heat and add a little olive oil and butter. Fry the chopped shallot, garlic and chilli for 2-3 minutes.
Add the asafoetida, coriander, cumin, turmeric, tomato and potato trimmings to the pan and cook for a further 2-3 minutes.
Add the tamarind paste and palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth.
In a separate pan, boil the potato cubes in water until they begin to soften.
Toast the mustard seeds in a large dry pan until they start to pop, then add the curry leaves followed by the strained broth and the potato cubes.
Season with soy and black pepper to taste and leave to simmer over a low heat for 5-10 minutes. Then, add the lime juice and fresh coriander
Meanwhile, place the John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through.
Divide the rasam across 4 plates and lay the John Dory fillets on top. Squeeze a little lime juice over the fish and serve immediately.