Coconut Steamed Fish

• Steaming fish is a delicate art that requires precision and care to ensure the fish remains moist and tender without overcooking. One way to elevate this cooking technique is by incorporating fish fumet and coconut milk to add depth of flavor and richness to the dish. For this recipe I am using Hake also known as Colin/Merlu/Lieu Noir in French. It has a mild, slightly sweet flavor with a delicate texture. The taste is often described as being similar to cod or haddock. Because of its mild flavor, it can be paired with a variety of sauces.
  

Coconut Sauce For Steaming

• To begin, gather all your ingredients and prepare your sautoir. A sautoir is a wide and shallow pan with straight sides, perfect for steaming fish. Start by bringing all the ingredients to a boil in the sautoir. Once the liquid reaches a boil, carefully place your fish fillets into the sautoir. Make sure the liquid covers the bottom of the pan to create steam. As soon as the liquid comes back to a boil after adding the fish, cover the sautoir with a lid. Lower the heat to maintain a gentle simmer, allowing the fish to steam and cook through slowly. Depending on the thickness of your fish fillets, steam for approximately 10 minutes for a 1.5-inch/4cm tall fish. Adjust the steaming time accordingly for thicker or thinner fillets.
  
• Are you looking for a foolproof way to check if your fish is perfectly cooked? One of the best techniques to determine the doneness of fish is by using a wooden skewer. This simple method can help you ensure that your fish is cooked to perfection every time. When using a wooden skewer to check if your fish is done, you want to gently insert it through the flesh. If the skewer goes in easily, then your fish is ready to be served.
  
• Carefully, remove the cooked fish from the sauce. Reduce cooking liquid to sirupy consistency on medium heat. It should take 20 minutes or so.
  

How To Clean Porcini Mushrooms

• Start by using a sharp knife to trim off the base of the porcini mushroom stem. Gently peel off the outer layer of the stem to remove any remaining dirt and brown spots. To further clean the porcini mushrooms, you can use a pastry brush to brush off any remaining dirt. Alternatively, you can quickly soak the mushrooms in a water bath or rinse them under running water. Just be sure to dry them thoroughly afterwards. You may need to separate the mushroom head from the stem; simply twist it and cut into desired shapes.
  

Cooking Mushrooms

• In the skillet, sautée porcini mushrooms for 5 minutes in fat. Do not add salt now. Deglaze with wine or stock and continue to cook on medium-high for 5 mins. Add persillade and season with salt and pepper to taste. Sautée mushrooms for a few more minutes until light brown color. Remove them from the pan and use the same pan to reheat the cooked potatoes – season with persillade, salt and pepper. Keep warm.
  

Plating

• Reheat fish fillets in the reduced coconut sauce and plate it. Glaze the fish with more sauce. Serve with potatoes and mushrooms. Add porcini shavings if desired. Bon appétit!