Pan Seared Red Garoupa Served with Balsamic Ginger Reduction

 

INGREDIENTS:

8 red garoupa fillets, each an inch in thickness

10 g AJI-SHIO® Iodised Table Salt

 

FOR BALSAMIC GINGER REDUCTION

300 g balsamic vinegar

30 g young ginger

100 g sugar

 

FOR VEGETABLE GARNISH

100 g spring onion, julienned

5 g fresh dill

10 g parsley leaves

10 g Chinese parsley

8 bamboo leaves

 

METHOD:

1. Marinate red garoupa fillets in AJI-SHIO® Iodised Table Salt and pan fry separately until just cooked through.

2. Bring balsamic vinegar, young ginger and sugar to boil, then allow to simmer over medium heat until thickened.

3. Make vegetable garnish by mixing all ingredients together.

4. Twist one of your bamboo leaves to form a cone. Place a portion of vegetable garnish inside and follow with a portion of seared garoupa. Repeat until eight portions of fish have been plated.

5. Spoon glace on fish before serving.

 

Recipe by Chef Bernard Lee.

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