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    Jamu steamed Grouper, Kacang Panjang, Coconut Butterfly Pea Rice

    Recipe Archive

    To prepare the Jamu Broth (steaming liquid):

    • 50 grams
    • 50 grams
    • 10 grams
    • 5 grams
    • 6 pieces
    • 50 grams
    • 20 grams
    • 2 grams
    • 15 grams
    • 8 grams
    • 10 grams
    • 850 ml
    • Warm the fish fumet in a heavy bottom pot with ginger, lemongrass and galangal root.
    • In a sauté pan over high heat place the Belimbing and chilies to char, turning to evenly cook on all sides. Once they have charred add directly to the pot of fish fumet.
    • In a small sauté pan warm a little bit of vegetable oil and sauté the garlic and ginger until lightly golden brown.
    • Add the coriander seeds and Daun Salam, continue to cook until the shallots and garlic have caramelised.
    • Remove the Daun Salam and place in the pot of fish fumet.
    • Transfer the ingredients to a food processor with about 60ml of the hot fish fumet. Process smooth.
    • Add the puree back to the stock pot and slowly simmer to reduce by half.
    • Season with a touch of salt and white pepper.
    • Strain and reserve.

    To cook the fish:

    • 160 grams
    • 1 part
    • 1 part
    • Place a steamer pot on the stove filled one third of the way with water.
    • In a shallow dish that fits inside the steamer combine 1-part fish fumet with 1-part Jamu.
    • Season the fish on both sides with salt and white pepper.
    • Place the fish skin side up on the dish with jamu fish fumet.
    • Place in the steamer and cover until done, approximately 6 minutes depending on the thickness of the filet.
    • Gently remove the dish from the steamer being careful not to get burned by the steam.
    • Either serve the fish directly in the dish, or you can transfer to a plate with the broth from the dish.
    • I live to use banana leaf boats for added presentation.
    • Garnish to your liking.

    Fish Fumet: Yields 2 liters

    • 1500 grams
    • 2500 ml
    • 75 grams
    • 100 grams
    • 75 grams
    • 5 grams
    • 15 grams
    • Place fish bones in heavy bottom pot, rinse under cold water and drain.
    • Pour the 2500ml fresh cold water on top of bones and place on stove over medium high heat.
    • Once comes to a simmer, turn heat to low medium and remove any protein foam from the top.
    • Add the veggies and continue to cook for 45 minutes to one hour being careful not to reduce.
    • Remove from heat and strain through a fine mesh strainer.
    • Chill in an ice bath.

    Butterfly Pea Rice: Yields 10 portions

    • 100 grams
    • 100 ml
    • 2 grams
    • 30 grams
    • 1 gram +/-
    • Rinse the rice in cold water several times until the water runs clear.
    • Strain off the water and place in the rice cooker
    • Add measured water with butterfly pea powder and cook per rice cookers instructions.
    • Once the rice has cooked. Fluff and hold.
    • Just before serving gently mix in the grated coconut with a touch of salt to taste.
    • NOTE: I use a rice cooker, therefore the water to rice ratio I like to do is equal portions due to the lack of evaporation when cooking. Follow the directions on the rice you are using as each rice cooks differently.
    Previous menu Gin & Jamu
    Next menu The Blackwell White Jamaican

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