À propos de la recette
A simple dish but so tasty which you will surely enjoy! Ideal for lactose and gluten intolerant.
800 g firm-fleshed fish
400ml coconut milk
1 bunch of multicolored chard or brèdes Chinese cabbage
1 Tahitine vanilla bean or Planifolia vanilla bean from Indonesia or Planifolia from Uganda
1 tbsp grated fresh ginger
1 clove crushed garlic
Black pepper and pink berries
1 tsp sodium bicarbonate
Before cooking, sponge the fish and lightly salt it and set aside.
Thoroughly wash the chard, getting rid of damaged stems and leaves.
Drain then cut the whole into 4 cm sections.
Boil a large pot of water with the baking soda. Immerse the chard in it for about 10 minutes. The stalks must be cooked but remain coloured and slightly crunchy. Drain then stop their cooking by refreshing them in a large bowl of ice water. Let them drain again.
In a small pot suitable for cooking the rest of the recipe, bring the coconut milk to the first boil with the Vanilla seeds which you will have scraped with a flat knife, plus the vanilla bark finely chopped, ginger, garlic, salt and pepper.
Stop the cooking, cover and let infuse for at least 30 minutes.
Place the toothfish cheeks in the cooled flavoured coconut milk. Bring gently to a boil then remove the fish.
Reduce the coconut sauce to a rolling boil by half. Adjust the seasoning if necessary.
Add the drained fish and chard back into this coconut cream.
Reheat gently for a few moments before serving hot.