Crab and cod coconut rundown
Ingredients
- 4 cod fillets (198 grams), or any meaty white fish
- 337 grams fresh crab meat
- 1 cup panko
- 2 tablespoons butter
- 1 batch of coconut rundown sauce
- 1134 grams (2-3 lbs) mixed provisions (green banana, yam, taro, cassava, sweet potato) boiled
- Banana leaves
- Chilli oil
- Coriander or scallions, to garnish
COCONUT RUNDOWN SAUCE
- Canola oil, for sweating
- 2 pieces green onion, chopped coarsely
- 1/2 small knob ginger, peeled & slices thinly
- 3 cloves garlic, peeled & crushed
- 2 branches thyme
- Scotch bonnet 1/2 pepper, seeded & sliced
- 6 whole pimento allspice berries
- 2 cans coco milk
Directions
COCONUT RUNDOWN SAUCE
- Sweat all ingredients except coconut milk over medium heat for 2 minutes.
- Add coconut milk and bring to a simmer over medium heat. If done over high heat, the pot will boil over.
- Cook over a gentle flame and stir frequently.
- Allow the coconut milk to simmer for approximately 30-45 minutes until it has reduced by 50 per cent and has a custard-like consistency.
CRAB AND COD
- Season the cod with salt and white pepper.
- Sear the cod on the presentation side.
- Toast your banana leaf using a blowtorch or over a flame.
- Melt butter in a pan over low heat then sprinkle panko on top and mix with butter. Reserve.
- Arrange your boiled provisions in a small mound on the banana leaf. Cover the provisions with a small amount of the coconut rundown sauce.
- Place the fish on top, presentation side up, and cover with crab meat. Ladle more rundown sauce over the crab and fish.
- Sprinkle liberally with buttered panko.
- Bake for 15-20 minutes depending on the thickness of your fish. It’s ready when an instant read thermometer hits 135 F.
- Garnish with chilli oil, coriander and scallions. Serve in the banana leaf.
