Sunday, 28/08/2022 12:00

Taste of the ocean

An exquisite seafood dish made from Patagonia toothfish – known as Antarctic Cod, with its white flesh and firm texture, savoury and delicious taste without being greasy contains lots of protein and is low in carbs. This recipe can also be made with cod.

With Executive Sous Chef Nguyễn Chí Thành of Meliá Hanoi



Main dish:                                   

  • Patagonian toothfish: 150g 
  • Hokkaido scallops: 45g  
  • Mussels: 30g                         
  • Jumbo prawn: 130g      
  • Brown butter: 25g                
  • Saffron: 1g                    
  • Olive oil: 15g                       
  • White wine: 20ml


  • Butter: 35ml        
  • White wine: 10ml
  • Lime juice: 15ml  
  • Rock salt: 3g
  • Cream: 10g


  • Edamame seed: 20g           -
  • Semi-dried tomato 30g
  • Micro leaves: 10g          
  • Pink peppercorns: 2g


Preparing the sauce:

  • In a saucepan, heat the cream until its temperature reaches 65°C.
  • Then, slowly add white wine and keep heating until it reaches the same temperature.
  • Combine butter with the mixture and whisk until all the ingredients are evenly mixed and melted.
  • Finally, add lime juice and saffron, and maintain the saucepan at 70°C.


  • Let the rest of the ingredients rest for 15-20 minutes before cooking.
  • Wash the seafood with white wine, then pat them dry with paper towels.
  • Heat a heavy-based pan to 150°C, and add brown butter. Once butter melts, sear the toothfish with skin side down for 3 minutes on each side.
  • On a different pan, pre-heat to 165°C. Drizzle olive oil on the heated pan, then starts searing the scallop, mussel, and jumbo prawn for 2 minutes. Afterwards, pour white wine in and keep cooking for 30 minutes.
  • Pour the sauce into a deep plate, and place the fish in the middle. Then, arrange the scallop, jumbo prawn, and mussels around the side.
  • Garnish the dish with semi-dried tomatoes, edamame seed, and micro leaves.

Note: The plate should be pre-heated to 45°C to keep the dish warm while serving. The fish is done when it flakes easily.

You can enjoy this dish and many other flavourful food creations by chef Thành and his talented team at El Patio Restaurant in Meliá Hanoi Hotel, 44B Lý Thường Kiệt St, Hoàn Kiếm Dist, Hà Nội. Tel: (84)24 3934 3343.

Comments (0)

Related content