Roast Miso Pumpkin alongside Coral Trout with Ginger and Spring Onion Pesto

One of my favorite tips from chef to the stars Kate McAloon is to roast pumpkin in its entirety, ensuring all its flavors and nutrients are captured. She also recommends using coconut oil wherever possible (including all over ones self) and considering Chef Kate counts Miranda Kerr, Orlando Bloom and the Speilbergs as clients, I trust she’s on to something.

Whole roasted pumpkin coated in coconut oil has become our go to side dish. In last night’s case, coated in Miso paste to accompany Coaral Trout fillets. Just as their name depicts, vibrant in colour, tropical and sweet in flavor. Quite possibly our favorite fish, ever since a persuasive fish monger convinced my husband to bring them home one night. I adapted a Ginger and Spring Onion Pesto by French food writer Béatrice Peltre for our Coral Trout and it all worked beautifully together. I figured with all the Paris Fashion Week coverage going on at the moment, how very fitting to be inspired by both a very fashionable French cook and a chef to the stars. Even better, it was Béatrice Peltre’s lovely baby food recipe that inspired me to give our little one fish to try for the very first time xx

Coral Trout with Ginger and Spring Onion Pesto

Ingredients

4 coral trout fillets
3 spring onions
1 large chunk of fresh ginger peeled and julienned
1 1/2 tablespoons peanut oil
1 1/2 tablespoons fish sauce
1 heaped teaspoon palm sugar
2 tablespoons lime juice
2 tablespoons pine nuts
2 teaspoons coconut oil
salt and pepper
Steamed Greens of choice

Directions

Preheat the oven to 180c. In a small fry pan heat 2 teaspoons coconut oil, place half the julienned ginger in a small mixing bowl and saute the remaining half for 4 to 5 minutes or until golden and crispy then set aside. In the same fry pan saute the spring onions (add extra coconut oil if needed) for 2 to 3 minutes, then add to the small mixing bowl with uncooked ginger. Continuing in the same pan, dry fry the pine nuts for approx 2 min or until golden. Crush pine nuts and add to the mixing bowl. In the same mixing bowl, combine peanut oil, fish sauce, lime juice and palm sugar then mix ingredients together to form a pesto then set aside.

In a large fry pan heat 1 to 2 tablespoon of coconut oil and sear the fish on either side for approx 2 minutes. Transfer to the oven and bake for approx 10 to 15 minutes or until cooked through. In the meantime steam greens of choice. Place fish on serving dish, top with ginger and spring onion pesto then sprinkle with fried ginger.

Whole Roast Miso Pumpkin

Ingredients
1/2 butternut pumpkin
1 teaspoon sesame oil
1 tablespoon white miso
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoon lemon juice
1 teaspoon lemon zest
approx 2 teaspoons coconut oil

Directions
Preheat oven to 180c. Coat the pumpkin half with approx 2 teaspoons of melted coconut oil and bake for approx 30 minutes or until beginning to brown. In the meantime, in a small bowl combine sesame oil, white Miso, maple syrup, soy sauce, lemon juice and zest and whisk together thoroughly. When pumpkin is ready coat with Miso mixture and continue to bake for a further 10 to 15 minutes or until pumpkin has cooked through and Miso has become golden.