Steamed Fish Wrap with Beetroot Fonio & Sautéd Asparagus

Chef – Kinorah Awini

Beetroot Fonio:

1 cup fonio
½ cup beetroot purée
Pinch of salt
½ cup water

In a small saucepan pour the half cup water, salt and allow it to simmer. Pour the fonio in 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. Then turn of the heat and flake with a fork until it’s fluffy.

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, sauté for 4 minutes.

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 mailable). 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, 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 sauce pan with boiling water then place the wrapped fish on it. Cover with the lid and steam cook for 5-7 minutes. Once the steamed fish wrap is ready, drizzle with olive oil and serve with beetroot fonio and asparagus

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.