Yield: 4 portions
Olive oil, divided - 4 Tbsp.
Onion, chopped - divided 2 cups
Celery, chopped - 1 cup
Riesling wine - 1 cup
Fish fumet or clam juice, divided - 6 cups
Lemon juice, divided - 1/2 cup
Salt and pepper - to taste
Cilantro 2 cups
Serrano chiles - seeded 2
Grapeseed oil - 1 cup
Shallot, finely diced - 1
Arborio rice - 1 cup
Unsalted butter - 4 Tbsp.
Parmigiano-Reggiano, - grated 1/2 cup
Ginger root, grated - 1 Tbsp.
Bay leaf - 1
White peppercorns - 6
White wine - 1/2 cup
Manila clams - 16
Hamachi fillet, cut into 4 pieces - 1 lb.
For coriander sauce, place 1 Tbsp. olive oil, 1 cup onion and celery in saucepan and cook 5 minutes. Deglaze with wine; simmer 3 minutes. Add fumet or clam juice, 1 Tbsp. lemon juice and salt and pepper. Add cilantro and chiles and purée with grapeseed oil until frothy. Adjust seasoning; set aside.
For risotto, heat 1 Tbsp. olive oil in saucepan and sauté shallot. Add rice and sauté 2 minutes. Add 1/4 tsp. salt and gradually add 1 cup heated fumet or clam juice each time liquid is absorbed (4 cups total or more if necessary). Stir in butter 5 minutes before rice is done (toothy but not gritty to the bite). Stir in cheese and ginger. Set aside.
To cook clams, bring 1 cup fumet or clam juice, bay leaf, peppercorns, white wine, remaining lemon juice and remaining 1 cup onions to boil. Add clams and simmer until they open; strain and keep warm.
Season fish with salt and pepper. Heat sauté pan with remaining olive oil until very hot and sear fish, a few minutes each side.
To serve, divide risotto onto 4 plates, placing a piece of fish on each plate. Place 4 clams around the fish. Drizzle sauce over fish and clams.