Recipe by Thorsten
This dish can be used as an appetizer, but also as a main dish. King Fish can be subbed by other fish fillets.
Top Review by tara portee
This has great potential. I just loved the little "pillows." I can think of many ways to adapt this.I had difficulty with the directions. Was the fish suppossed to be 5 fillets that weighed 5 1/2 ozs each, or was it one fillet that weighed between 5 ozs and 5 1/2 ozs?(of course it's not hard for me to get confused!) I used white sandwich bread, but not sure if that was what the creator intended. I ended up with so much fish (because of above noted confusion) I ended up using almost an entire loaf of bread to use up it all up. On step #7 it said to "use also the fluid," I was not sure what that meant. Despite those points, I think this cook is onto a terrific idea and with tweaking could have a terrific recipe.
- 1 papaya (1/2 cup fruit flesh)
- 1 tablespoon raisins
- 1 tablespoon rum (amber)
- 1⁄2 red chili pepper (see note, seeded, finely chopped)
- 1⁄2 tablespoon sour cream
- 1⁄2 garlic clove, minced
- 1 teaspoon lemon juice
- 1⁄2 teaspoon coriander, chopped
- salt and pepper
- 5 ounces king fish fillets (see note)
- 6 slices of toast bread
- 1 teaspoon lemon juice
- 1 teaspoon olive oil
- 1 egg white
- 1 egg yolk
- 1⁄2 tablespoon milk
- 2 teaspoons coconut flakes (dried)
- brown sugar
- salt and pepper, to taste
- olive oil (for frying)
Directions See How It's Made
- Mix raisins with rum and set aside. Let stand for at least 30 minutes to soak raisins with rum.
- Put papaya fruit flesh, sour cream, garlic, chili pepper and lemon juice in food processor and mix until smooth for about 10 to 20 seconds.
- Remove raisins from rum and add to papaya mixture. Add 1/4 teaspoon of the rum and coriander. Mix with a spoon. Add salt and pepper to taste.
- Set sauce aside. You can prepare sauce in advance.
- Cut fish fillet into cubes and mix with lemon juice and 1 teaspoon olive oil. Add salt and pepper to taste. Set aside.
- Remove crust from toast bread. Roll out every barked toast bread slice very thinly using a rolling pin.
- Brush the margins of the slices with egg white. Place the fish on three of these slices. Use also the fluid.
- Cover the three slices with the remaining three to build the cushions. Press the edges of the slices to close the cushions. Use a knife to remove "excess" of bread.
- Mix egg yolk with milk and add a pinch of salt.
- Brush the cushions very lightly on both sides with egg yolk mixture (but remain about the half for later use).
- Preheat broiler of your oven.
- Heat up olive oil in a pan. Fry the cushions in oil when hot on both sides for about 2-3 minutes until golden. Remove cushions from pan.
- Brush cushions with the remaining egg yolk mixture on top side and sprinkle with coconut flakes. Sprinkle a pinch of brown sugar on each cushion.
- Broil the cushions in the oven until coconut flakes are golden for about 1-2 minutes.
- Serve the fish cushions hot with the papaya-raisin-sauce.
- NOTE on fish: if you can't get King Fish or Mackerel, you can use other firm fish fillet. I have also tried tilapia.
- NOTE on chili pepper: if you like it hot you can use more, if you like it mild use less or a mild type chili pepper. I have used a mild one here.
- NOTE on serving: as an appetizer this will make 3 servings. As a main dish it will make 1 serving. As a main dish serve it with rice or a green salad.
- Time to make does not include time to soak the raisins.