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.
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