Steamed Fish Wrap with Beetroot Fonio & Sautéd Asparagus

17 April 2022

This recipe is one of my originals, love the surprise element of the fish wrap and that gorgeous fonio! Nothing beats a perfectly seasoned steamed grouper fillet, hidden in a warm blanket of steamed brussel sprout leaves.

Ingredients

For the beetroot fonio

1 cup fonio

½ cup beetroot purée

Pinch of salt

½ cup water

In a small saucepan pour the half cup of water, and salt and allow it to simmer. Pour the fonio into the water, cover and let it simmer until the fonio absorbs all the water. Then add the beetroot purée to the fonio, stir and cover Let cook for 3 minutes. Turn off the heat and flake with a fork until it’s fluffy.

 

For the asparagus

4 baby asparagus

1 tsp salted butter

1 small garlic clove, minced

 

In a frying pan on medium heat add butter, asparagus and minced garlic, and sauté for 4 minutes.

 

For the fish wrap

1 small red bell pepper

3 dried chili pepper

2 cloves of garlic

½ tsp black peppercorn

1 tsp smoked paprika

20 ml water for blending

1 tsp salt

100 g grouper fillet

1 large brussel sprout, washed

Olive oil for dressing

1 l water, for steaming

 

Pour 1 liter of water into a saucepan over medium heat and bring to a boil. Carefully place the leaves in the hot water and blanch them for a minute (to make them malleable).

Put the red bell pepper into a blender, add red scotch bonnets, garlic, black peppercorn, smoked paprika, salt and water and blend into a smooth mixture.

Cut the grouper fillet into a rectangular shape and place each piece on the leaf. Then scoop a spoonful of the pepper mixture onto the fish, smearing it generously and wrap with the brussel sprout leaf tightly.

Place a splatter guard on the saucepan with boiling water then place the wrapped fish on it.

Cover with the lid and steam cook for 5 to 7 minutes.

Once the steamed fish wrap is ready, drizzle with olive oil and serve with beetroot fonio and asparagus