A Marriage Between Italy and Maldives (Grilled job fish | Arborio | Turmeric | Coconut | kulhafila)
"I have always been fond of making risottos and the reason is quite simple as it requires skills and patience. This dish was inspired from local delicacies like "Masbaiy and Kirugarudhiya".
I have always had a special connection with the country Italy and also Italian food is loved by many locals".
Mohamed Adil, head chef at Salt Cafe & restaurant, male', was born and raised in the Maldives. He is a hands-on, passion-driven chef with over 11 years of culinary experience in the creation of healthy, delicious culinary masterpieces in world-class hotels. Prior to Salt Cafe & restaurant Chef Adil worked at Dhigali Maldives, Faarufushi, Vakkaru Maldives and Four Seasons Resort Maldives at Landaa Giraavaru.
Ingredients
To prepare Risotto
- 2 ibsp corn ol
- 35 chopped onions
- 10gm chopped garlic
- To preference habanero Chili
- 1gm dry chili
- 3-inch Pandan leaves
- 2gm whole black pepper
- 30gm dry tuna (valhomas
- 1 tsp turmeric
- 65gm Arborio rice
- 50gm fermented toddy
- 800ml Garudiya (clear tuna broth)
- 3 tbsp thick coconut milk (freshly squeezed
- 1tbsp butter
- 2 tbsp parmesan cheese
To prepare fish:
- 120gm green job fish fillet
- 2gm salt
- 1gm black pepper
- 1/2 lime juice
- 2 tbsp lonumirus (chili powder)
To prepare coconut cream:
- 30gm sliced onion
- Habanero chili (to preference)
- 1gm chopped curry leaves
- 2 tbsp Rihaakuru
- ½ lime juice
- Salt to taste
- Black pepper to taste
- 2 tbsp coconut powder
- 60ml cooking cream
Garnishes
- Kulhafila (Laura samentosa)
-. Red veined sorrel
- 2 ibsp corn ol
- 35 chopped onions
- 10gm chopped garlic
- To preference habanero Chili
- 1gm dry chili
- 3-inch Pandan leaves
- 2gm whole black pepper
- 30gm dry tuna (valhomas
- 1 tsp turmeric
- 65gm Arborio rice
- 50gm fermented toddy
- 800ml Garudiya (clear tuna broth)
- 3 tbsp thick coconut milk (freshly squeezed
- 1tbsp butter
- 2 tbsp parmesan cheese
To prepare fish:
- 120gm green job fish fillet
- 2gm salt
- 1gm black pepper
- 1/2 lime juice
- 2 tbsp lonumirus (chili powder)
To prepare coconut cream:
- 30gm sliced onion
- Habanero chili (to preference)
- 1gm chopped curry leaves
- 2 tbsp Rihaakuru
- ½ lime juice
- Salt to taste
- Black pepper to taste
- 2 tbsp coconut powder
- 60ml cooking cream
Garnishes
- Kulhafila (Laura samentosa)
-. Red veined sorrel
Preperation
To prepare risotto:
- Add the garudhiya to a medium sized pan and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the onions and cook, stirring frequently, until translucent.
- Add the garlic, pandan leaves and chili. Cook, stirring occasionally, until the garlic have cooked down.
- Add the dry tuna, turmeric, salt and pepper, stir, and cook for 1 minute, until the garlic is aromatic.
- Add the rice and stir until fully coated in the onion mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the fermented toddy and cook until it has evaporated, stirring occasionally.
- Add 1 cup (240 ml of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, 1 cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- One the rice is all done, remove from the heat, add the coconut cream, butter, Parmesan cheese and stir to combine.
To prepare the fish:
- Season the fish fillet with salt, pepper, lime juice and lonumirus.
- Keep aside until you are halfway through cooking risotto.
- Grill the skin side first with a gentle pressure to maintain the fish fillet. Once the skin becomes little golden, turn the fish and cook properly.
To prepare the coconut cream:
- In a mixing bowl; add onion, chili, lime, curry leaves, salt, pepper and Rihaakuru
- Nicely mix them until all the onion juice and everything else is combined.
- Strain the Liquid and add coconut milk powder and cream.
- Nicely whip the mixture and put them in a squeezy. keep aside until use.
For plating:
- Add the risotto in the plate, place the fish in the center and using a squeezy bottle, put 5 coconut cream dots and garnish with kulhafila and sorrel. Enjoy!
- Add the garudhiya to a medium sized pan and bring to a boil over high heat. Once the stock is boiling, reduce the heat to low or remove the pan from the heat and keep nearby.
- Heat the oil in a wide, tall pot over medium heat. Once the oil begins to shimmer, add the onions and cook, stirring frequently, until translucent.
- Add the garlic, pandan leaves and chili. Cook, stirring occasionally, until the garlic have cooked down.
- Add the dry tuna, turmeric, salt and pepper, stir, and cook for 1 minute, until the garlic is aromatic.
- Add the rice and stir until fully coated in the onion mixture. Let the rice toast for 1-2 minutes, until fragrant.
- Add the fermented toddy and cook until it has evaporated, stirring occasionally.
- Add 1 cup (240 ml of the hot stock and stir to combine. Cook, stirring frequently, until the stock is fully absorbed.
- Continue to add the stock, 1 cup (120 ml) at a time, stirring continuously, until the broth is fully absorbed, for 15-20 minutes. Depending on how fast the rice cooks, there may be leftover stock.
- One the rice is all done, remove from the heat, add the coconut cream, butter, Parmesan cheese and stir to combine.
To prepare the fish:
- Season the fish fillet with salt, pepper, lime juice and lonumirus.
- Keep aside until you are halfway through cooking risotto.
- Grill the skin side first with a gentle pressure to maintain the fish fillet. Once the skin becomes little golden, turn the fish and cook properly.
To prepare the coconut cream:
- In a mixing bowl; add onion, chili, lime, curry leaves, salt, pepper and Rihaakuru
- Nicely mix them until all the onion juice and everything else is combined.
- Strain the Liquid and add coconut milk powder and cream.
- Nicely whip the mixture and put them in a squeezy. keep aside until use.
For plating:
- Add the risotto in the plate, place the fish in the center and using a squeezy bottle, put 5 coconut cream dots and garnish with kulhafila and sorrel. Enjoy!