Due to the rainy and slightly cooler weather on the Gold Coast yesterday all I felt like for dinner was something comforting. Risotto was the first dish that came to mind.
Instead of making it the traditional way with starchy arborio rice, I decided to try it with buckwheat groats. Buckwheat is a gluten-free grain that has many health benefits and contains minerals such as zinc, iron, potassium, magnesium. It is also high in vitamin B. Buckwheat is similar to quinoa as it can be used for both savoury and sweet dishes – more of these recipes to come in future blog posts!
To enhance the flavour of the wild-caught snapper I coated it in buckwheat crumbs.
The coconut yogurt creates the creamy consistency that traditional risottos have, plus it gives you the added benefits of all the good fats that coconuts contain. Coconut milk can be substituted for the coconut yoghurt, just be sure to use a small tin.
This risotto is definitely a stand out on its own however last night I felt like having wild snapper accompany it. As the risotto has a slight tang to it (due to the lemon juice and rind) it matches perfectly with the fresh fish.
Buckwheat vegetable risotto with wild fish
- 2 cups buckwheat groats
- 1 TBSP coconut oil, extra for wild snapper
- 1 brown onion, finely chopped
- 3 garlic cloves, minced
- 2 cups mushrooms, sliced
- 2 cups vegetable stock
- 1 TBSP apple cider vinegar
- 1 tsp lemon rind
- 1 TBSP lemon juice
- 1 bunch broccolini, cut in half
- 1/2 packet baby spinach leaves
- 1/4 cup parsley, finely chopped
- Sea salt
- Black pepper
- 1/3 cup coconut yogurt
- 1 tsp sambal oelek (chili paste)
- 4 fillets wild snapper
- 1 cup Buckwheat crumbs
- 1 cup Gluten free flour
- 2 eggs
Buckwheat vegetable risotto
- Place the uncooked buckwheat in a sieve and rinse under cold water.
- In a medium saucepan, sauté the onions and garlic in coconut oil until translucent.
- Add the buckwheat and stir to coat.
- Add mushrooms and 1 cup of stock, lemon rind, juice and apple cider vinegar and stir.
- Bring to boil, then place the lid on and simmer for 15 minutes.
- Once liquid is absorbed, add another 1 cup of stock and repeat step 5 until buckwheat is tender.
- Stir in the broccolini, spinach and parsley. Season to taste.
- Add coconut yogurt and sambal oelek, cook for a further 3 mins to heat through.
- Crack eggs into a large shallow bowl and whisk.
- Place buckwheat crumbs in a large shallow bowl.
- Place gluten free flour in a large shallow bowl.
- Line the ingredients in the order they will be used. Gluten free flour, followed by the eggs, buckwheat crumbs and a clean plate.
- Pick up one fish fillet. Lay the fillet in the gluten free flour, coat both sides. Dip the fillet in the eggs, cover both sides. Lay the fillet in the buckwheat crumbs and gently press on the fish to make the mixture adhere. Flip the fillet over, and repeat the process on the second side.
- Place the crumbed filled on the clean plate. Follow step 5 until all remaining fillets are crumbed.
- Heat a large frying pan with coconut oil over medium heat.
- Place fillets in pan and cook for 2-3 minutes on each side.
- Once cooked, remove from pan and serve over a bed of buckwheat vegetable risotto.