Fish & Fonio

Name: Fish & Fonio
Yield: Yield: 4 servings
Cuisine: American
Ingredients: Red Snapper, right out of oven; Fonio, warmed; Escovitch, taken out of the refrigerator; 1 tablespoon neutral oil; White pepper, to taste; Salt, to taste; 1 filet red snapper, per serving; 4 Thai basil leaves, julienned; ¼ cup cilantro, leaves picked and rough chopped; ¼ cup cilantro, leaves picked and rough chopped; ½ cup water; 1 cup coconut milk; 1 cup fonio; 1 knob turmeric, grated; 2-3 birds eye chilies, minced; 1 small shallot, cut in rings; 1 tablespoon garlic, minced; 1 tablespoon ginger, grated; 2 tablespoons coconut oil; 2 allspice berries; 1 cinnamon stick; 3 knobs palm sugar; 1 clove; 250 ml white vinegar; 250 ml water; ½ ginger root, peeled and sliced; 1 poblano pepper, open flame roasted, cut into long strips; 1 carrot, peeled and sliced in ribbons; 1 red pepper, sliced into long strips; 1 large green papaya, cut on mandolin to thin strips

Preparation info

Yield:
4
servings

Difficulty
Complex

Appears in

Toques in Black

By Battman

Published 2019

About

Ingredients

Green Papaya Escovitch

1 large green papaya, cut on mandolin to thin strips
4 tablespoons salt, plus 1

Americas
United States
Fish course
Pescatarian
Gluten-free

Method

Green Papaya Escovitch

Toss the papaya together with 4 tablespoons salt in a large bowl. Allow to sit for 1 hour. Drain the liquid from the papaya and rinse thoroughly. Place the papaya in the middle of a large piece of cheesecloth and squeeze to drain as much l