Sautéed Fish with Habanero Banana Rice and Fresh Garnishes -- Honko Returns!
Honko cleaned up his act. [Photo Credit: Alex Paternostro]
Recipe by Seth Paternostro
Introduction by Alex Paternostro
December 8, 2021
Honko got a job. He was not particularly inclined to work, but alas, the monkey troop had decided that the time was ripe for him to learn something “useful.” The Sharp Rock Tool was passed by snickering JonJon, and since he accompanied it with no on-the-job training, Honko looked confusedly at the flopping fish tossed at his feet. He was without a clue what to do, so he squatted. The fish promptly slapped him with its tail. Honko yelped—”Huh?”—and watched his charge bounce along the bank of Shiny Food River. It slipped into the water.
To a chorus of displeased elders—“Honko, Honko! Honko, Honko!”—Honko screwed up his brow, took a deep breath, and dove into the rushing water. He emerged with the fish and hopped to the shore, but the fish was wily and soon slipped out of his tiny palms. It tried to flop away more vigorously than before, and Honko chased after it again. He eventually got a firm grip by the gills. The fish’s eyes looked at him with dismay, its jaw mouthing, “Nope, nope, nope…nope,” and Honko got serious. He wanted to evolve. He really did, but was eating this fellow really the way to go?
A monkey watching the scene threw a rock at Honko. One-eyed, mean-streaked SquintyBob smiled—”He-he, He-he”—until he watched his rock hit the fish, whose fins soon lost their force. SquintyBob had bad aim, of course. Honko bared his teeth and hugged the fish good-bye. He was sad and put it down, leaving the Sharp Rock Tool in its original place.
While another simian got the descaling underway, Honko endured the angry and humiliating stares of his kin. With curved arms, pursed lips, and swinging backs, most hooted at him. Others went around grooming every monkey but him. Understandably, Honko was made very anxious by all this. The last time one was Excluded, the group denied her food until she had to find a new Home.
Honko thus decided to grab a stick to relax his nerves. He rubbed it between his hands with an old, dry log underneath. It started smoking, and a little flame erupted in between his legs. Honko got up and looked down at it with wonder. He liked the smell, and the colors were pretty. He added leaves, twigs, and more sticks until the whole log was ablaze. Frightened by the shifting oranges and hot yellows, the rest of the troop scattered. They hid far away in the trees while Honko reached for rocks from the river. He made a ring around the fire, but in his haste, he also grabbed the fish and tossed it onto the stones.
When only embers remained, the troop, which had abandoned Honko and eaten cold grubs for dinner, returned to the bank. They found him finishing off the last bites of the seared fish. He picked at the flesh with a two-pronged rod in one hand, in the other, a banana.
Serves 4
Total time
30 minutes
Equipment:
cutting board, chef’s knife or cleaver, mixing bowl, small sheet tray, whisk, spatulas, wok shovel, measuring cups and spoons, tasting spoon, paper towels, large heavy-bottomed skillet, large well-seasoned carbon steel wok, wok stand (if needed), “grease gutter” (small pan to pour off used oil), squirt bottle (for fresh oil), digital thermometer
Tableware:
large bowl, plates, and fork
Ingredients
3 cups white rice, cooked and refrigerated overnight
2 scallions
2 cloves garlic
2 inches ginger
½ habanero, or as desired
1 barely ripe banana
2 tsps coconut oil
4 filets skinless white fish, such as haddock, cod, or red snapper
1 cup all-purpose flour
1 tsp garlic powder
1 tsp ground black pepper
½ tsp cayenne
Cilantro, for garnish
Limes, as needed
Peanut oil, as needed
Kosher salt, as needed
Instructions
Set out all equipment, tableware, and ingredients.
Whisk together the flour, garlic powder, black pepper, cayenne, and 1 tsp kosher salt in a mixing bowl.
Dry the fish filets on a small sheet tray with paper towels.
Break the rice into individual grains with your fingers.
Peel the garlic and ginger. Mince the garlic, ginger, and habanero, then thinly slice the scallions on a bias, separating the whites and greens.
Quarter a few limes.
Dice the banana into small cubes.
Preheat the heavy skillet over medium.
Preheat the wok over high heat until smoking, swirl in a small amount of peanut oil to coat, and pour out excess in the “grease-gutter,” which can be placed at the center-back region of the stove.
When beginning to smoke again, pour in 3 tbsps peanut oil, and swirl to heat.
Add the scallion whites, garlic, and ginger with a pinch of salt, then cook for a few seconds until the garlic no longer smells raw.
Immediately add the habanero and rice, and stir-fry until very hot.
Turn off the heat, then mix in the banana and 2 tsps coconut oil.
Taste, adjust with salt if necessary, transfer to a large bowl, and keep in a warm spot.
Pour a small amount of oil into the preheated skillet, lightly season the fish filets, coat in the flour mixture, and place them in the pan.
When the bottom has colored to your liking, flip, and cook until an internal temperature of at least 125°F or as desired.
Transfer the fish to individual plates, then serve with a scoop of the rice, a few lime quarters, the scallion greens, and some cilantro leaves for garnish.
Note: While the above recipe is written in sequential order for a single cook, this dish is easier to execute with a helper in the kitchen so that the rice and fish components come together at the same time. Make it on a date!
NUTRITION FACTS:
Calories 458 Total Fat 4.1g (5%) Saturated Fat 2.1g (11%) Cholesterol 55mg (18%) Sodium 101mg (4%) Total Carbohydrate 74.1g (27%) Dietary Fiber 2.2g (8%) Total Sugars 4.7g Protein 28.6g Vitamin D 0mcg (0%) Calcium 20mg (2%) Iron 4mg (22%) Potassium 235mg (5%) - Note: Please read our Nutrition Disclaimer.
Seth Paternostro is a writer and recipe developer based in Chicago. He is a co-founder of Our American Cuisine and graduated summa cum laude from Princeton University with an A.B. in East Asian Studies. You can learn more about him here.
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