Composition: Wood-Fire Combava Fish
We elevate cod (or haddock) in this colorful and original Fivemile Hill composition. Fish fillets are cooked to perfection over wood fire in a delicious exotic sauce marrying combava (makrut lime) and maple syrup. Jasmine white rice and a fresh tomato relish are a match in heaven for the fragrance and tenderness of the fish. Crisp and bitter broccoli rabe provides a delightful balance to the sweetness and soft texture of the other elements.
Composition elements
Wood-Fire Cod or Haddock in Combava Sauce
Cod or haddock fillets cooked over wood fire in a makrut lime, maple syrup, and ginger-turmeric sauce
Grilled Broccoli Rabe
Whole broccoli rabe brushed with spicy olive oil and lightly grilled over wood fire
Rougail Tomate Combava
Spicy tomato and makrut lime relish from Réunion Island
Fresh green onions garnish
Staging, plating, substitution, and leftovers notes
Pairing
The exotic sweet-and-sour flavors call for a full-bodied red wine with medium tannins. Malbec, Carménère (Chile), or Monastrell/Mourvèdre-Syrah blends (Spain) are excellent pairings. Avoid red wines with sweet notes such as Zinfandel and dry red wines such as Bordeaux-style.
Check tasting notes of Wiki recipe and update pairings if needed
What makes it special
Cod or haddock are commonly used as cheap ingredients for fried fish in many cultures. As a result, they have been over-fished. Therefore, be careful to buy only sustainable cod or haddock to preserve wild fish populations.
In contrast, we elevate cod and haddock to the level of fine fish and cook them to perfection to showcase their natural texture. We created a new technique to cook fish fillets with a light sauce over wood fire, in an aluminum box, on indirect heat. This results in a moist fish that is firm yet tender to the bite.
We created an exquisite marinade-sauce with ingredients that enhance the delicate flavors of cod and haddock. In typical Fivemile Hill fashion, we marry Eastern (combava, ginger, turmeric) and Western (maple syrup, rosemary, olive oil) flavors to create a balanced and exotic sauce. Combava and maple syrup is a novel and delicious sweet-and-sour combination.
The fragrance of jasmine white rice is the perfect match for exotic flavors. As a whole-grain substitute, black rice creates a strikingly colorful tableau and has a softness that matches the fish texture.
Cold fresh tomatoes and shallots in Rougail Tomate Combava, as well as green onions garnish, add zest and a welcome refreshing contrast. Wood-fire grilled broccoli rabe provides bitterness that balances the sweetness of the sauce and crunch that balances the softness of the fish.
All the elements of this composition are connected to create a delicious and harmonious ensemble. Combava binds the fish sauce and rougail tomate combava, while olive oil traverses the fish sauce, rougail tomate combava, and broccoli rabe.
This is the first dish that made me love the taste of cod and haddock. Cooked in this way, I now prefer them to Chilean seabass which is very hard to source sustainably.