Molecular Fish Lolo

Ingredients

In the original Tongan Fish Lolo, the fish is typically cooked in a coconut milk-based sauce. However, in this molecular gastronomy adaptation, the fish is transformed into pearls using the spherification technique. Additionally, the dish is presented with a coconut foam and garnished with microgreens, elevating the visual and textural elements of the dish. We alse have the original recipe for Fish lolo, so you can check it out.

• 500g (1.1 lb) fresh fish fillets 500g (1.1 lb) fresh fish fillets
• 400ml (13.5 fl oz) coconut milk 400ml (13.5 fl oz) coconut milk
• 50ml (1.7 fl oz) lime juice 50ml (1.7 fl oz) lime juice
• 1 red chili, finely chopped 1 red chili, finely chopped
• 5g (0.2 oz) agar-agar powder 5g (0.2 oz) agar-agar powder
• 100ml (3.4 fl oz) water 100ml (3.4 fl oz) water
• Salt, to taste Salt, to taste
• Microgreens, for garnish Microgreens, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 30g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a saucepan, combine the coconut milk, lime juice, and red chili. Bring to a gentle simmer over medium heat.
2. 2.
   Meanwhile, cut the fish fillets into small, bite-sized pieces.
3. 3.
   In a separate bowl, dissolve the agar-agar powder in water. Add the dissolved agar-agar mixture to the simmering coconut milk sauce and stir well.
4. 4.
   Add the fish pieces to the sauce and cook for 2-3 minutes, or until the fish is cooked through.
5. 5.
   Using a slotted spoon, carefully remove the fish from the sauce and set aside.
6. 6.
   Allow the sauce to cool slightly, then strain it through a fine-mesh sieve to remove any lumps.
7. 7.
   Transfer the strained sauce to a squeeze bottle or syringe.
8. 8.
   Drop small droplets of the sauce into a bowl of cold vegetable oil to create fish pearls through the spherification process.
9. 9.
   Once the pearls have formed, carefully remove them from the oil and rinse them gently with cold water.
10. 10.
    Serve the fish pearls on a plate, garnished with microgreens and accompanied by a dollop of coconut foam.

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Coconut milk — Opt for full-fat coconut milk to achieve a rich and creamy sauce.
• Agar-agar powder — Follow the instructions on the packaging for the correct ratio of agar-agar powder to liquid to ensure proper gelling.

Tips & Tricks

• Experiment with different types of fish to vary the flavor and texture of the fish pearls.
• For added complexity, infuse the coconut milk with other aromatic ingredients such as lemongrass or ginger.
• To enhance the presentation, serve the dish on a chilled plate to maintain the temperature of the fish pearls.

Serving advice

Serve the Molecular Fish Lolo as an elegant appetizer or as part of a sophisticated seafood tasting menu. Pair it with a crisp white wine to complement the flavors of the dish.

Presentation advice

Arrange the fish pearls in a visually appealing pattern on the plate, drizzle the coconut foam around them, and garnish with vibrant microgreens for a pop of color.