John Dory with potato rasam

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Ingredients

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John Dory

  • 4 John Dory fillets, each weighing 100g

Potato rasam

1
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
2
Add the asafoetida, coriander, cumin, turmeric, tomato and potato trimmings to the pan and cook for a further 2-3 minutes
3
Add the tamarind paste, chicken stock and palm sugar and cook until the potato starts to soften and disintegrate. Strain off the liquid and reserve the broth
4
In a separate pan, boil the potato cubes in water until they begin to soften
5
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
6
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
7
Meanwhile, place the John Dory fillets in a steamer over a pan of simmering water and steam for 5 minutes or until cooked through
  • 4 John Dory fillets
8
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
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