Crab and cod coconut rundown

By craig wong
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SERVES
2
 TO
4

Total Time

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

  1. Sweat all ingredients except coconut milk over medium heat for 2 minutes.
  2. Add coconut milk and bring to a simmer over medium heat. If done over high heat,  the pot will boil over.
  3. Cook over a gentle flame and stir frequently.
  4. 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

  1. Season the cod with salt and white pepper. 
  2. Sear the cod on the presentation side.
  3. Toast your banana leaf using a blowtorch or over a flame.
  4. Melt butter in a pan over low heat then sprinkle panko on top and mix with butter. Reserve.
  5. Arrange your boiled provisions in a small mound on the banana leaf. Cover the provisions with a small amount of the coconut rundown sauce.
  6. Place the fish on top, presentation side up, and cover with crab meat. Ladle more rundown sauce over the crab and fish.
  7. Sprinkle liberally with buttered panko.
  8. Bake for 15-20 minutes depending on the thickness of your fish. It’s ready when an instant read thermometer hits 135 F.
  9. Garnish with chilli oil, coriander and scallions. Serve in the banana leaf.

WATCH

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