Mekong Delta Barramundi with Đà Lạt vegetables

Sustainable Mekong Delta Barramundi with Đà Lạt vegetables, basil, heirloom tomatoes, and white wine

with Executive Chef Rene Oskam from JW Marriott Hotel Hanoi

Ingredients: for 2 people

Barramundi fillets 160 gr (2)

Heirloom baby carrots 4 pcs

Baby parsnip 4 pcs

Baby squash 4 pcs

Basil 12 leaves

Heirloom cherry tomatoes 18 pcs

Lemon 1 pc

Chopped garlic 1 clove

Dry white wine

Thyme

Sea salt

Fresh black pepper

Cold butter in cubes

Extra virgin olive oil

Method:

• Blanch vegetables in boiling salted water until just cooked but still “al dente”.
• Score the fish’s skin and season it with salt and pepper, then place some basil leaves on the fish.
• Heat a non-stick pan, add olive oil and cook the barramundi until it is 70% done.
• Remove the fish from the pan and add chopped garlic, cherry tomatoes, butter, and white wine.
• Add the barramundi and basil and season, and turn off the heat to let the fish slowly cook itself without any sauce on the skin.
• Caramelise the vegetables in a pan with olive oil and thyme, season with salt and pepper.

You can join the JW Culinary School for weekend cooking classes conducted by multi-talented chefs from JW Marriott Hotel Hanoi.

For details, visit https://portal.marriott.com/hanjw-dining/events/hanoi/jw-culinary-school-hanoi, or call the hotline +84 24 3833 5588.

Đăng bởi: Tuấn Đạt