We went to Fiji in 2005 and brought back a cookbook called Savour the Pacific by Annabel Langbein. Its quite a good book actually but has been ‘lost on the bookshelves’ which means never actually used. Time to change that, and bugger it, to break the duck, we’ll do two.
Lemongrass and chilli risotto caught my eye and I topped that with lime and coriander flash-roasted fish as suggested in the book.
1/4 cup olive oil
1 red pepper, deseeded and finely chopped
2 cups arborio rice
5 cups simmering chicken or fish stock
2 tbsp minced lemongrass
4 double kaffir lime leaves
1 small red chilli, deseeded and minced
salt and pepper
1/4 cup lime juice
3 tbsp chopped coriander
2 – 3 tbsp Thai sweet chilli sauce
Gently fry peppers in oil for a couple of minutes. Add rice and cook a couple of minutes more. Add lemongrass, kaffir lime leaves, chilli and a little salt. Start adding stock and cook as per a normal risotto. Near completion, add lime juice, coriander and chilli sauce and season to taste.
I bought some gummy shark and marinated it in a mixture of 1 tsp minced chilli, the finely grated rind from a lemon and a tsp of sugar. Then seasoned with salt and pepper,topped with coriander and cooked in a 240C oven for 8 mins. Served on top of the risotto. Flavours were good, fish was beautiful, not so sure about the fact that it was a risotto, didn’t seem quite right to me but I was a lone voice on this issue.