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Thai Risotto with Thai Marinated Eye Fillet

Thai Risotto with Thai Marinated Eye Fillet

If you love Thai food and risotto you can now have the best of both world because THE GODS have created this amazing Thai risotto! it's bloody YUM!

  • Gluten-FREE
  • Serves: 4

Marinated Eye Fillet Ingredients:

  • 4 x Eye fillets
  • ½ Cup gluten-free soy sauce
  • 1 Tbsp honey
  • ½ Lemon grass
  • Thai basil
  • ¼ Cup water
  • 2 Tbsp rice vinegar
  • 3 Slices fresh ginger
  • 1 Tbsp Coconut Thai Temple by Outer Spice
  • 1 Tbsp minced garlic
  • Pinch of black pepper

Broth Ingredients

  • 1 LTR gluten-free chicken stock
  • 2 Tbsp The Demonic Hot Sauce
  • 1 Lemon grass (cut in half)
  • 3 Slices fresh ginger
  • Small handful of Thai basil
  • 3 Kaffir lime leaves
  • 2 Spring onion (cut in half)
  • 2 Tbsp rice vinegar
  • Pinch of salt & pepper

Risotto Ingredients

  • 2 Cups of risotto rice
  • 2 Shallots (diced finely)
  • 20g butter
  • 1 Tbsp olive oil
  • 2 Tsp minced garlic
  • 2-3 Tbsp Coconut Thai Temple by Outer Spice
  • 1 LTR gluten-free chicken stock
  • 2 Tbsp fresh coriander (chopped)

Garnish

  • Thai Chilli Jam
  • Alfalfa Sprouts
  • Thai Basil

Instruction’s Marinated Eye Fillet:

Mix all ingredients together in a small bowl and then get a tub and pop the marinade over the eye fillet and leave in the fridge for at least 4 hours.

Cook the eye fillet just before starting the risotto.

Pop a fry pan on a high heat with 1 tbsp oil.

Pat dry the eye fillet before cooking with paper towel.

Once the fry pan is to heat (needs to be hot) add the eye fillet and cook on one side for 3 minutes and then turn over and cook on the other side for another 2 minutes. While cooking on the other side drop in a knob of butter and once melted spoon over the eye fillet.

Once cooked remove from fry pan and pop on a plate with a knob of butter over and cover with foil while you are cooking the risotto.

Instruction’s Broth:

Get a medium sized pan and pop all ingredients into the pan and bring to the boil.

Reduce heat and simmer while cooking the risotto. Before serving the risotto sieve so that you are only left with the broth, season if required with salt & pepper.

Instruction’s Risotto:

Get a pan and bring the chicken stock to the boil and then reduce the heat to a simmer.

Get another pan and pop in the butter and oil on a medium heat.

Once the butter is melted pop in the shallot and when the shallot is nice and soft pop in the garlic and cook for another 2 minutes.

Next, pop in the risotto rice and cook it so it looks a little toasted and then add the coconut Thai temple.

Now add your first cup of chicken stock and lightly stir until the stock has gone, now add another cup of stock and keep stirring.

The whole process will take around 15-20 minutes and the might be leftover stock.

Once the rice is al dente, remove from the heat and add the coriander and season with salt & pepper.

Serve:

Get a serving bowl and pop the risotto in the middle, next add the broth around the risotto, slice the eye fillet and pop on top of the risotto and garnish with Thai Chilli Jam and alflfa sprouts and Thai basil.

Now Enjoy!

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