“Snapper is abundant during summer and a wonderful way to cook it is to steam it,” says chef Matt Germanchis. “Mark Best taught me an interesting way to cook corn custard. I’ve applied it here and added butter for a richer, more luscious sauce. I find curry leaves and cumin salt lift the corn flavour in the dish.”
Ingredients
Curry oil
Corn custard
Method
1.For curry oil, heat oil to 130°C in a small saucepan. Place curry leaves in oil and fry until crisp (15-20 seconds; be careful, hot oil may spit). Carefully remove leaves (reserve oil), drain leaves on paper towel and season with cumin and salt to taste. Set aside until required. Curry oil will keep in a sealed container for a few days.
2.For corn custard, preheat a barbecue to high. Blanch 2 corn cobs in boiling salted water until tender (8-10 minutes). Drain, then grill, turning occasionally, until charred (2-3 minutes; alternatively, char corn on a wire rack set over a gas flame). Remove kernels from corn and set aside (reserve). Remove kernels from remaining cobs, then juice through a juicer. (Alternatively, blend kernels in a blender, then press juice through a fine sieve.) Heat corn juice in a saucepan over medium heat, whisking constantly, until it thickens and coats the back of a spoon (3-4 minutes). Add grilled kernels and butter, and stir until butter is completely melted. Season to taste with cumin and salt, and keep warm.
3.Meanwhile, place snapper fillets on a lightly oiled plate that fits inside a steamer and steam over medium heat until cooked through and the internal temperature reaches 50-55°C (5-7 minutes).
4.Divide custard among plates, top with snapper and fried curry leaves, and drizzle with curry oil. Season to taste with extra cumin and salt, and serve.
Wine suggestion by Gemma Gange: A rich oaked chardonnay, such as 2018 Polperro Chardonnay from the Mornington Peninsula, Vic.
Notes
