White Wine Risotto with Chilli and Pan-Fried Fish


White Wine Risotto with Chilli and Pan-Fried Fish
In ocean perch you’ll find a fish with beautifully textured, delicious white fillets that are superb in everything from curries and stews to this sumptuous risotto.

Ocean perch is similar in texture to blue cod, the flesh is lean, moist and flaky making it perfect for frying with garlic, chilli and butter.  Serve pan-fried ocean perch with white wine risotto.

White Wine Risotto with Chilli and Pan-Fried Fish Recipe

Serves 4


80g unsalted butter

1 onion, finely chopped

1/3 cup white wine

1 ½ cups arborio rice

Piece of parmesan rind (optional)

1 litre hot good quality fish stock

2 tbsp extra virgin olive oil

4 x 150g fillets ocean perch

2 garlic cloves, thinly sliced

1 long red chilli, seeds removed and finely chopped

2 tbsp lemon juice

1 tbsp finely chopped chives


Melt half the butter (40g) in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 4-5 minutes or until softened. Add the wine and cook for 1 minute, or until evaporated. Add the rice and parmesan rind (if using) and stir to coat in the butter.

Mix the stock and 2 cups of hot water together. Gradually add the stock, 1 cup at a time, adding more once completely absorbed, and cook, stirring frequently, for 20-25 minutes or until the rice is al dente. Remove the parmesan rind and discard.

Meanwhile, heat oil in a large, non-stick frying pan over high heat. Add the fish, skin side down and cook for 3 minutes. Turn, add the garlic, chilli and remaining butter and cook for 1 minute. Add lemon juice and take off the heat. Divide the risotto between bowls. Top with the fish and serve with chives.



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