UNDER THE SEA

“Caressing with the wind above the ground, singing the lullaby with the rhythm of the waves and she, the mother earth, nurtures us with her fruits from the soil and the sea.” With this saying, I think of the deep blue sea, and picturing myself staring at the beautiful vast blue ocean, doing nothing on my vacation. The seaside always is my favorite vacation spot. As a chef, I cook hard for a living, as a vacationer, I cook for pleasure with ease, so fish is the easiest to cook with. Every year, I find myself eating more fish and less meat. These treasures under the sea are great for cooking and eating healthily. You can replace your choices of meat with any kind of fish. In this issue, I just cook them in a “steak” style.

SEA BASS MUSHROOM STEAK

150 g Sea Bass Fillet, skin on
A pinch of salt and pepper for fish seasoning
2 TBS Olive Oil for frying
2 TBS Butter for frying
2 TBS Butter
2 TBS Olive Oil
1 ts Chopped Garlic
1 ts Chopped Shallot
1 ts Chopped Parley
A Sprig of Fresh Thyme and Bay Leaf
1 Ca Portabello Mushroom
1 C Fish Stock
¼ C Heavy cream
Salt and pepper for seasoning

  1. Season a fillet of seabass, then set aside.
  2. Heat the pan, then add butter and olive oil, and bring to medium heat.
  3. Add the fish, flesh side down, and fry for three minutes, then flip to fry the skin side, and fry for another five to seven minutes. Keep spooning the oil to fry the flesh side, then set the cooked fish aside. The frying time can be varied upon the thickness.
  4. To make the mushroom cream sauce, heat a new pan at a medium-high heat, then add butter, olive oil, mushroom, garlic, and shallot. Saute for few minutes, then add the fish stock.
  5. Cook the stock down to half, add heavy cream and parsley. Reduce the sauce down to lightly thick, and season with salt and pepper.
  6. To serve, arrange the fish on a serving pan. Heat the pan a little, pour the sauce over the fish, and serve while the sauce is still bubbling.

TUNA STEAK WITH CAESAR HOLLANDAISE

150 g Tuna Steak with no skin
A pinch of salt and pepper for fish seasoning
2 TBS Olive Oil for searing
2 TBS Caesar Dressing
1 Egg Yolk
3 TBS Butter
1 TBS Lemon Juice
¼ C Heavy cream to adjust the creaminess
½ C Fish Stock to adjust the thickness
Salt and pepper for seasoning
2 bulb Baby Romaine Lettuce
Crosstini for garnishing

  1. Season a fillet of tuna, then set aside.
  2. Heat the pan, then add olive oil, and bring to high heat.
  3. Sear the tuna steak, a minute for each side, and place it on a serving pan.
  4. Half-grill the baby romaine, then add to the serving pan.
  5. To make the caesar hollandaise, heat a new pan to medium heat, add butter, and once the butter is melted, take off the heat.
  6. Add caesar dressing, egg yolk and lemon juice, then whisk to combine.
  7. Place the pan back to the heat, low heat this time, and keep whisking for a minute, then add the cream and/or fish stock to adjust the creaminess and thickness of the sauce. Keep whisking until you reach a light mayonnaise consistency, then season with salt and pepper, and spoon the sauce over the seared tuna steak and grilled romaine.
  8. Garnish with crosstini.

SALMON WITH CURRY SAUCE

1 Japanese Cucumber
1 ts Salt
2 TBS Sesame Oil
1 ts Minced Garlic
A pinch of black pepper
150 g Salmon Fillet, skin off
A pinch of salt and pepper for fish seasoning
2 TBS Olive Oil for frying
2 TBS Butter for frying
2 TBS Butter
1 TBS Chopped Onion
1 TBS Chopped Cornichon
½ ts Turmeric Powder
½ ts Curry Powder
1 Dried Chilli, cut into small pieces
1 C Fish Stock
¼ C Heavy cream
Salt and pepper for seasoning

  1. Start with pickling the cucumber by cutting it into bite sizes, then sprinkle with salt and massage them until they leak out a good amount of water. Wash and rinse well.
  2. In a bowl, add the cucumber, sesame oil, garlic and black pepper, toss them well, then refrigerate until use.
  3. Season a fillet of salmon, then set aside.
  4. Heat the pan, then add butter and olive oil, and bring to medium heat.
  5. Add the fish, fry for three minutes or less on each side – you want it to be pink in the centre.
  6. To make the curry sauce, heat a new pan to medium-high heat, then add the butter, onion, cornichon, chilli, curry powder and turmeric powder. Saute for a few minutes, then add the fish stock and cream, and reduce the sauce down a little. Season well with salt and pepper.
  7. To serve, arrange the fish on a serving pan. Heat the pan a little, then pour the sauce over the fish. Top with pickled cucumber, and serve while the sauce is still bubbling.

Text by Nateampai Sarakosass
Photos by Rachapant Sukrattanachaikul
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