food

Pescado asado estilo restaurante

Asar a la parrilla no se trata solo de cenas rápidas e informales. Chef Dale asa a la parrilla para impresionar con esta elegante comida con calidad de restaurante, pescado, sémola de leche de coco y ensalada de arvejas chinas, sandía y tamarindo.

food

Pescado asado estilo restaurante

Asar a la parrilla no se trata solo de cenas rápidas e informales. Chef Dale asa a la parrilla para impresionar con esta elegante comida con calidad de restaurante, pescado, sémola de leche de coco y ensalada de arvejas chinas, sandía y tamarindo.

Supplies

Whole Roasted Fish

  • 4-5 pound whole white fish, like tilefish, turbot, or snapper
  • Citrus Black Bean Brown Butter Sauce

Citrus Black Bean Brown Butter Sauce

  • 1/2 cup fermented black beans, washed and rinsed
  • 6 cloves garlic
  • 1 large knob ginger
  • 1/4 cup sugar
  • 1/4 cup Shaoxing wine
  • 1/2 cup oyster sauce
  • 1/4 pound butter

Pasos

Whole Roasted Fish

  1. Pat the fish dry with paper towels, then score the fish by making 4-5 vertical cuts along the side of the fish. Place in a grill proof dish. Coat with a generous layer of citrus black bean brown butter sauce.
  2. Place pan over medium heat on the grill, close the lid, and roast for 30-40 minutes, making sure to baste the fish with the citrus black bean brown butter sauce every 10-15 minutes.
  3. Remove from heat and serve.

Citrus Black Bean Brown Butter Sauce

  1. Place black beans, garlic, ginger, Shaoxing wine, and oyster sauce into a food processor. Puree until smooth. Add sugar and mix well.
  2. In a medium sauce pan, brown butter over medium low heat. Then add pureed black bean mixture and continue to cook for 3 to 4 minutes, until fragrant. Remove from heat.

Supplies

  • 6 heads baby bok choy, halved
  • 1 pound peeled and deveined shrimp
  • 1/2 pound Hen of the Woods mushrooms
  • 2 tablespoons Sambal Oelek
  • 2 cloves garlic, minced
  • 1 large shallot, minced
  • 1 cup chicken stock
  • 2 tablespoons vegetable oil
  • salt and pepper to taste

Pasos

  1. Heat vegetable oil in a cast iron pan over high heat. Add mushrooms, a pinch of salt, and sear for 4-5 minutes, until golden brown. Add garlic and shallot and cook for 1 minute, until the garlic and shallot are lightly cooked and fragrant.
  2. Add chicken stock, then stir in sambal. Add shrimp and cook through, about 2 minutes on each side. Add bok choy and cook until just lightly wilted, about another 2 minutes.

Supplies

  • 1 pound snow peas, julienned
  • 2 pounds watermelon, cubed
  • 2 Thai chilis, finely chopped
  • 1/4 cup rice vinegar
  • 1 teaspoon sugar
  • 1/2 cup tamarind puree
  • 1/4 cup honey
  • 1 lime, juiced
  • 1 tablespoon fish sauce
  • 1/8 cup olive oil
  • 2 tablespoons peanuts
  • 2 sprigs of fresh mint leaves

Pasos

  1. Make the dressing. In a large bowl, add tamarind puree, rice vinegar, sugar, honey, lime juice, fish sauce and olive oil. Whisk until smooth.
  2. To assemble the salad, add snow peas, watermelon, peanuts, and chilis into a large bowl. Mix until combined. Coat evenly with dressing. Top with freshly picked mint leaves.