With Roasted Tomato Cassava Root, Coconut Basil & Yellow Ginger Broth
By: Chef Sean Kuylen
2 whole, large Yellowtail snapper fillet, skin on
3 pounds cassava
4 cups coconut milk
2 tablespoons turmeric
1 pound tomato
6 basil leaves
6 tablespoons coconut oil
Salt to taste
Pepper to taste
2 whole habaneros
1 small bunch of cilantro
1 large onion
2 cups water
2 each bay leaves
1 large carrot
2 celery stalks
Remove the scales from the fish fillet & debone leaving the skin intact. Reserve the head and bones for the broth.
Cut the tomato in quarters, arrange on a baking sheet & season with olive oil, black pepper, salt and 3 basil leaves. Roast in the oven for 20 minutes. Remove and let cool.
Peel the cassava, cut into one inch pieces and boil in salted water until soft.
For the coconut & yellow ginger broth, bring 2 cups of water to a gentle simmer; add the fish head and bones, bay leaf, carrot, celery and half of the onion. Cook for 15 minutes. Strain the liquid and discard the bones. To this flavored liquid, add the coconut milk, onion, cilantro, fresh basil, habanero peppers and grated yellow ginger. Season with salt and pepper and keep on low heat.
In a cast iron skillet, heat the coconut oil until very hot. Season the fish fillet with salt and black pepper and sear skin side down for 5 minutes. Do not turn the fish until the skin is crisp and golden brown. Turn over the fish and reduce the heat to low.
In the same skillet with the fish, add the boiled cassava and coconut & yellow ginger broth. Let everyone introduce themselves.
To plate, place three pieces of cassava and roasted tomato in a large soup bowl, ladle the coconut & yellow ginger broth and place the yellowtail skin side up.