The chef held a seafood workshop for free at the restaurant and we were more than happy to take snapshots of his debut cooking class moments.
Meeting The Chef...
I love that were given wine to drink
They used Australian fish to celebrate Australia Day
1st dish of the day: Pan-seared King George Whiting with a Minty Lime Sauce
keeping things simple... all the ingredients were easy enough to get at Gourmet Depot.
The whole room smelled of lobster and sizzling garlic
Ingredients:
200 grams King George Whiting
30 ml Ferguson Lobster Oil
3 whole kaffir lime leaves
5 grams mint leaves
5 grams coriander leaves
20 grams chopped garlic
20 grams chopped onion
Juice from one lemon
1 tsp fish sauce
1 gram Ravida sea salt
1 gram ground pepper
Procedure:
Heat lobster oil in a frying pan, then sauté the garlic and onions.
When the garlic and onions are brown, add kaffir lime leaves, mint and coriander leaves. Season fish with sea salt and black pepper. Sear the King George Whiting on both sides till brown. Finish off with fish sauce and lemon juice.
2nd dish of the day: Poached Garfish in Green Tea
Ingredients:
200 grams Garfish
1 tsp green tea leaves (you can break open a tea bag)
30 ml vegetable oil
50 ml chicken stock
20 grams miso paste
20 grams chopped garlic
20 grams chopped onions
Sea salt and ground pepper
Procedure:
Saute garlic and onion in vegetable oil, then add chicken stock, green tea leaves and miso paste. Poach the Garfish in the green tea mixture for two minutes. Add salt and pepper to taste.
It seems easy enough so I'm gonna give these a try as soon as possible.
Maybe with some rice or garlic pasta!
