Fish Course

Seven Course Tasting of Philippine Fruits and Vegetables prepared in Classic French Technique
FCI Final Project
April 10, 2007

Atlantic Cod in Coconut-Ginger Sauce with Upo and Star Fruit

Ingredients (4 servings)
200g Atlantic cod
1 upo (winter melon)
100ml fish stock
200ml coconut milk
1 tblsp grated ginger
1 jalapeno, remove seeds and emincee
patis (fish sauce), to taste
pepper
1 star fruit
peanut oil for deep frying
cilantro sprig

Procedure

Fish

1. Clean, skin and debone cod. Portion into 50g per serving.

Upo

1. Peel upo and spoon out the spongy center. Cut into 7in. x 2in. rectangles, and cut those across to form two right angle triangles (3 per serving). Poach in fish stock until tender and set aside. Keep warm.

Coconut-ginger sauce

1. Reduce fish stock by half.
2. Add coconut milk, ginger and jalapenos. Simmer until lightly nappant. Taste and adjust seasoning with fish sauce and pepper. Strain and keep warm.

Garnish

1. Thinly slice star fruit (1 per serving) and deep fry in oil 350F-375F until golden. Remove and drain on paper.
2. Pick fresh cilantro sprig and prepare very thin slices of jalapeno (4 per serving).

Finish

1. Season and steam cod in a little fish stock.
2. Arrange upo triangles on the bottom of a shallow bowl. Spoon on sauce.
3. Place cod on top and spoon additional sauce.
4. Garnish cod with fried start fruit and cilantro sprig. Garnish sauce with jalapeno slices.