| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Seafood |
|
Tamara4 |
1 |
servings |
INGREDIENTS
| 30 |
g |
Butter |
| 700 |
g |
Barramundi fillets |
| 1 |
tb |
Olive oil |
| 2 |
|
White onions; chopped |
| 2 |
|
Cloves garlic |
| 2 |
ts |
Minced fresh ginger |
| 400 |
g |
Arborio rice |
| 200 |
ml |
White wine |
| 800 |
ml |
Fish or vegetable stock; simmering |
| 6 |
|
Baby bok choy; cut into quarters |
| 1 |
|
Lime; juice of |
| 1/2 |
bn |
Coriander |
| 1 |
lg |
Firm mango |
INSTRUCTIONS
Heat the butter and quickly sear the barramundi on both sides until golden
and crisp, set aside. Heat the olive oil and add the onions, garlic and
ginger in Tamaras Risotto Pot*. Saute for 5 minutes until softened and
aromatic. Add the rice and stir to coat, then add the wine. Allow the
liquid to be absorbed by the rice while the alcohol is evaporated.
Begin adding the stock, half a cup at a time and stirring thoroughly after
each addition. Always allow each previously added quantity of stock to be
absorbed before the next addition.
With the second addition of stock, add the bok choy and stir to distribute.
Continue adding stock in the usual fashion until the rice is 'al dente'.
With the last addition of stock, add the cubed barramundi and stir gently
to combine. Season to taste with salt and pepper.
Meanwhile, in a separate bowl, mix together the chopped fresh coriander,
lime juice and peeled and finely diced mango.
To serve, mound the risotto in individual platters and top with a generous
quantity of mango coriander salsa.
Converted by MC_Buster.
Per serving: 1994 Calories (kcal); 38g Total Fat; (18% calories from fat);
32g Protein; 340g Carbohydrate; 66mg Cholesterol; 338mg Sodium Food
Exchanges: 20 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 1/2 Fruit;
7 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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