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Fish Stock Preparation

  • Fish Bones/Head (from seabass) 400 g
  • Onions 30 g
  • Garlic 20 g
  • Celery 20 g
  • Water 700 ml

South-East Asian Spice Veloute Preparation

Pea & Potato Puree Preparation

Green Pea Garden Preparation

Herb Crusted Chilean Sea Bass Preparation

  1. Fish Stock Preparation

    • To prepare the veloute, place all fish stock ingredients in a pot and bring to a boil. Let it simmer till it is reduced by 1/3. Strain, return the fish stock back to the stove, and add in the spice paste.

  2. South-East Asian Spice Veloute Preparation

    • Use a heavy sauce pan, melt margarine over medium heat until frothy. (Careful not to brown it.)
    • Add in flour, a bit at a time, until it is fully incorporated, giving a pale yellow colour paste – the roux. Then, slowly add in hot fish stock, whisking continously to make sure that it is free of lumps, and the texture is smooth and creamy texture.
    • Let it simmer for an additional 25 minutes before straining the sauce through a sieve. Set aside.
  3. Pea & Potato Puree Preparation

    • Prepare the pea & potato puree by clarifying margarine to sweat the onions.
    • Add in sweet peas and saute for 1-2 minutes. Then, add in water and the concentrated chicken bouillon. Once it is boiling, stir in mashed potato powder, salt, and pepper, and remove from heat.
    • Use a food processor, blend the mixture till it becomes smooth and puree-like. Set aside.
  4. Green Pea Garden Preparation

    • Prepare the pea salad by clarifying margarine. Add in water, salt and sugar. Bring to a boil and let it simmer for 10 minutes.
    • In a separate pot, lightly blanch all the vegetables for 1 minute. Remove and transfer the vegetables to the margarine and sugar glaze. Reduce heat and poach for 2-3 minutes. Set aside.
  5. Herb Crusted Chilean Sea Bass Preparation

    • To prepare the seabass, place bread crumbs, coriander, chilli, pine nuts, spice paste and coconut cream in a bowl, and mix evenly.
    • Season fish with salt and pepper, and slow-steam at 70°C for 6 minutes. Let it rest for 4 minutes.
    • Dip the top of the fish onto egg white, and dust with prepared crumbs.
    • Place fish on a baking tray and bake for 4 minutes at 100°C. (Salamander further if needed, for more browning & crusty top.)
  6. Plating

    • Assemble according to chef’s preference.

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