- 2 fillets of sea bass or red snapper
- 6 slices of smoked beef bacon
- 1 tsp of cayenne pepper
- Salt and Black pepper
- Olive oil and butter
- Season the sea bass with the cayenne pepper, salt and black pepper on both sides
- Wrap the fillets with the smoked beef bacon, removing any fat
- Preheat a sauté pan on a medium heat, add the olive oil and butter.
- Lay the fish fillet in the pan, turn it over gently once the beef bacon has turned brown, then finish cooking in the oven.
- Serve with herb butter sauce or just with lemon and batons of fresh garden vegetable.
Our very own Executive Chef Bob from our Kanpei Restaurant and Bar has come up with this simple and delightful dish. He has garnished his fillets with batons of fresh vegetables.
To cook vegetables like a professional chef, please check out simple points to cooking vegetables in the cooking techniques section.
You can also exchange the beef bacon with another kind of bacon if you desire to do so.
Definition: an ice, made as with fruit and juice, that is like a sorbet but coarser in consistency.
- 500 ml Watermelon juice
- 3 nos Thai red chili
- 5 pcs Mint leaves fine julienne
- 1 no Lemon, juice
- 5 tbsp Honey
- Garnish with a mint sprig
- In food processor, blend the Thai Red Chili, honey, lemon juice and watermelon juice, then pour the liquid in a shallow tray, sprinkle with the mint leaves, stir, and then place freezer.
- Every 2 hours, using a spoon stir and break the ice until it becomes like shaved ice, then freeze it again, repeat the process 3 times until its smashed but still coarse.
- Then serve with the crushed mixture with fresh fruit.
Chef Kasdi has made a delightful & simple dish here which is going to be great for summer & he has garnished it with Champagne Jelly.
What you’ll need:
- 2 parts button mushroom
- 1 part shitake mushroom
- ½ part abalone or oyster mushroom
- 2 cloves of garlic
- Olive oil
Cut or slice the mushrooms to your desired size and shape.
- 1 Lemon, juiced
- 150 ml Extra Virgin Olive Oil
- 2 sprigs of fresh thyme
- Salt and Black pepper to taste
- Preheat sauté pan, once the pan is smoking hot, add the oil, garlic and mushrooms all at the same time. We do this due to the fact that all mushrooms contain high water content, it is very important that the temperature is hot to sear the mushrooms & avoid the liquid from leaking out.
- Sauté until the entire mushrooms are cooked.
- Remove them from the pan & into a bowl, then mix them with extra virgin olive oil, freshly chopped thyme, lemon juice and season to taste.
Chef Kasdi has outdone himself today and made some simple and fantastic mushrooms which you can eat as a lovely salad. They are healthy, tasty, incredibly good for you and most important of all, they couldn’t be any more simple to make!
Black Cod fillet, portioned to 140grams each, skin on
Ginger flower marinate:
- ½ cup Grape seed oil or any neutral flavor oil
- 1 tbsp Thai Chili Sauce or Shiracha Chili Sauce
- 2 clove Garlic, chopped
- 3 stem Ginger flower or torch ginger flower
- 1 tbsp Coriander leaf, chopped
- 1 tbsp Honey
- Salt to taste
- Mix all the ingredients in a bowl; pour over the cod fillet as a marinade, let it rest for at least 4 hours in a chiller, cover with cling wrap.
- Pre heat the oven at 180°C; arrange the Cod on a tray, roast about 20-25 minutes. After about 10 minutes cover the fish with aluminum foil to avoid the fish burning, then continue baking until its cooked but still moist.
Hot and Sour Noodles:
- 1 pkt Fresh or dry egg noodle, blanch in hot water
- 1 no Cake tofu or bean curd
- 3 tbsp Light soya sauce
- 1½ tsp Sesame oil
- ¼ cup Bamboo shoot, julienne
- 6 cup Chicken stock
- 2 tbsp Black rice vinegar or red wine vinegar
- 1 tbsp Thai Fish Sauce
- ¼ cup Shitake mushroom, slice
- 1 egg Beaten
- 1 tsp Sugar
- 1 tbsp Chili paste-or sambal paste
- 1 tbsp Cornstarch dissolved in ¼ cup water
- Salt and white pepper to taste
- In a sauce pan bring the chicken stock to a boil. When it is boiling, add the bamboo shoots and mushrooms. Add the tofu bringing it back to a boil.
- Stir in the salt, sugar, soy sauce, vinegar and sesame oil.
- Taste test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar for flavoring).
- Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
- Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chilli oil if desired.
- Serve hot.
- Place the blanched noodles in the centre of the plate, pour over the hot & sour sauce, then place the cod on top of the noodles.
- Garnish with julienne of green onions/spring onions and red chilli.
Chef Kasdi has outdone himself with this dish tonight, I feel very proud to be associated with him when he creates dishes like this….great job chef!
Raita is yogurt based and used as a sauce or dip.
The mixture is served chilled, raita has a cooling effect on the palate which foils spicy dishes
- Sliced Lamb Rack 10-12 pcs
- Shallots 3 nos
- Onion, white 2 nos
- Garlic 1 nos
- Ginger 60gm
- Tomato Paste 3 tbsp
- Tomato Coulis 4 tbsp
- Cumin Powder 1 tbsp
- Fennel Powder 1 tbsp
- Chili Powder 2 tbsp
- Curry Powder 4 tbsp
- Coriander Leaf 200gm
- Cinnamon Powder 1 tsp
- Cardamom Pod 1 tsp
- Star Anise 3 pcs
- Cloves 1 tsp
- Tomato, fresh 1 no
- Salt and Pepper to Taste
- In a pot, heat the oil and fry the sliced shallots, onion, garlic and ginger until fragrant. Then put in the tomato coulis and tomato paste.
- Add all the other ingredients and fry until all the spices are cooked and the oil has split from the spices.
- Season with salt and pepper, let it cool & then rub the spices on the lamb rack
- Grill the lamb rack to a medium rare doneness or until its your preferred degree
- Serve with cucumber raita on the side or on top.
- Yogurt 500Gm
- Cucumber 1 no
- Tomato 2 no
- Onion ½ no
- Cumin Powder ½ tsp
- Fennel Powder ½ tsp
- Lemon, juice 1 no
- Coriander Leaf 100 gm
- Salt, Pepper and Sugar To Taste
- In a bowl, add the yogurt, diced cucumber, diced tomato, diced onion and mix well. In a pan fry the cumin powder and the fennel powder without oil until fragrant. Crush with mortar and mix into the yogurt mixture.
- Season with lemon juice, salt and pepper.
- Lastly add the chopped coriander leaf.
One of our best friends Chef Bob (Chef De Cuisine from Kanpei Restaurant & Bar) has donated this recipe for us to share and I have to say that it looks fantastic. The textures and flavors burst in your mouth and leave you wanting more. The cucumber raita is just the ticket to cool off the highly spiced lamb rack and the contrast is great, I should know as I had it for lunch today….thanks Chef Bob!