The Waterfall

Atlantic Cod on Barley Risotto, Pequillo Peppers and Vadouvan emulsion

Ingredients

  • 150g Fresh cod fish
  • 50g Organic barley
  • 30g Pequillo pepper
  • 30cl White wine
  • 30g White onion
  • 100g Heavy cream
  • 100g Milk
  • 5g “Vadouvan” spice blend
  • 5tbsp Olive oil
  • 1tbsp butter
  • ½ a lime 
  • A zest of orange
  • A zest of lemon
  • An amount of salt 
  • An amount of pepper

Method

  1. Dice white onion into 3mm thick.
  2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until the onions are tender and colourless.
  3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
  4. Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente", you can add a bit of water and let it cook again until the barley becomes tender.
  5. Boil milk and heavy cream. Add "Vadouvan" spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow color. Add lime juice.
  6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.
  7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blond with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.
  8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish and serve.  

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Phone

(65) 6213 4138

Location

Level One, Garden Wing

Operating Hours

Breakfast
6.30am - 11am

Light Snacks
11am - 12noon
3pm - 6pm

Lunch
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Dinner
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Dress Code

Smart casual

Smoking Policy

Smoking is not permitted in The Waterfall.