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
- 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.
- 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.
- Remove from heat and serve.
Citrus Black Bean Brown Butter Sauce
- Place black beans, garlic, ginger, Shaoxing wine, and oyster sauce into a food processor. Puree until smooth. Add sugar and mix well.
- 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
- 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.
- 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
- Make the dressing. In a large bowl, add tamarind puree, rice vinegar, sugar, honey, lime juice, fish sauce and olive oil. Whisk until smooth.
- 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.