Let’s face it, it’s the month of Halloween & pumpkin is everywhere. It’s time to get your hands on them and get down with it! A newly improvised version of my previous pumpkin recipe with lesser steps and taste even better.
Just imagine a hearty plate of pumpkin bisque – pumpkin, mustard greens, cherry tomatoes, mint & coriander puree topped w/ sea bass flakes & dash of coconut cream. It’s one of those dish that you’ll serve for any casual gathering & dining session. Or simply have a few toasted bread to go along with, it will suffice as a full meal.
To be honest, I have been on the go for healthy eating recently and this recipe easily made it to the top with its high nutritional value from the vegetables & sea bass. Leave the fish flakes out and it will be perfect for vegetarians.
While the previous recipe require many steps, I have concise it to just one single step before pureeing the vegetables.
Ingredients – 4 servings – 1 hour
- 500 g of pumpkin, cut in to small cubes
- 250 g of cherry tomatoes, halved
- 200 g of mustard greens, leaves & stems separated
- 15 g of chinese parsley or coriander
- 15 g of mint leaves
- 5 cloves of garlic, minced
- 3 cloves of shallots, minced
- 2 tbs of curry powder
- 2 tbs of tomato sauce
- 2 tsp of salt
- 1 tbs of sugar
- 2 tbs of olive oil
- 400 ml of water
- 1 whole sea bass
- salt & pepper to taste
- dash of coconut cream to taste
- In a pan on medium heat, saute shallots with 2 tbs of olive oil till lightly brown & add in minced garlic. Saute for a minute or two then add in pumpkin and mustard stems (reserve leaves for blanching as topping). Next, add in cherry tomatoes, tomato sauce, 2 tbs of curry powder, 2 tsp of salt, a tbs of sugar & pepper to taste and continue to saute until seasonings are well incorporated.
- Add in 400ml of water, cook the pumpkin & mustard stems till soft. Taste & adjust with salt & sugar accordingly. Off the heat and let it cool for awhile before transferring it to a blender. Blanch the mustard leaves for a two minutes in a pot of boiling water – add a tbs of olive oil in.
- Meanwhile, season sea bass with salt and pepper on both side. Pan sear it in a preheated pan with a few tbs of olive oil on medium heat. Each side takes about 5 to 8 minutes depending on the size of the fish. Alternatively, you can roast it in a preheated oven 200C/450F for 15 to 20 minutes. After which, use a fork and flake the flesh from the sea bass.
- Transfer the cooked vegetables into a blender, add in fresh mint & coriander. Blend on high speed until well incorporated and sieve it through a fine mesh strainer. Begin the assembling – pumpkin puree as the base, dash of coconut cream, layer mustard leaves at the center, and top it with sea bass flakes. It will be good to squeeze a few drops of lemon juice over it – optional.
Let’s welcome autumn/winter season (not that it matters as I reside near the equator) with this recipe before the month of October end! Happy Halloween folks! 😀