Mariam Nihal

Saudi Gazette



JEDDAH – Ramadan brings the joy of cooking and sharing love for culinary art. For most of those who enjoy cooking as much as a sport or hobby, we bring you a mix of traditional and contemporary cuisine in a series of recipes from all around the world. To add a little twist and spice to your generic menu for dinner, Chef Ta Van is here to save the day. If you are willing to let your inner Master Chef dictate dinner tonight, here are two exclusive recipes he swears by. The Vietnamese chef who runs Blue Jade, an Asian restaurant at Ritz Carlton JBR, has created authentic Asian dishes influenced by his background including the famous Ginger Sea Bass wrapped in Lotus Leaf, a dish created by his grandmother.

 

Crispy Coconut Prawn





Ingredients (1 serving)

150g Prawns  (21/22)                                                                                                                                                                                   

15 g Tempura Flour                          

20g Mixed bread crumbs and coconut powder                  

10g Coconut Powder                                                                                            

1 Egg                                                                                                                                  

Salt (to taste)

Pepper (to taste)

25 g (optional as sauce) Sweet Chili Sauce                                                                                    



Procedure

Clean and remove the shell of the prawns. Ensure to keep the tail. Marinate with salt and pepper. Set aside. In a separate bowl, mix the tempura flour with egg and cold water until sticky consistency. In another bowl, combine the bread crumbs and coconut powder together. Dip the prawns in tempura flour mixture until fully covered. Thereafter, dip it in the bread crumbs and coconut mixture. Deep fry the prawns in a hot pan with oil. Serve hot with chili sauce on the side.



Ginger Lotus Sea Bass



Ingredients (1 serving)

200g Sea bass fillet (Clean and cut to half)

20g lemon grass

20g onion shallot

25g garlic

35g galangal

15 ml corn oil

20 ml fish sauce

20ml oyster sauce

20g coriander

15g mint leave

10 ml lime juice

2g turmeric powder

1 pc fresh lotus leave

15g corn flour (add a litter water)

20g ginger

10g shrimp paste



For the sauce

In a hot pot with corn oil, sauté the lemon grass, onions, garlic, ginger until achieving a golden color. After which, add in water or fish stock and bring to boil for 20 minutes. Add the seasonings: galangal, fish sauce, oyster sauce, turmeric powder, mint leaves, lime juice and shrimp paste. Thereafter, add in the corn flour for a thicker consistency. Turn off the fire, set aside and let it cool down.



For the sea bass

Marinate the sea bass in using the sauce that was initially prepared. Wrap the sea bass using the lotus leaves. Place the wrapped sea bass in an oven pan for about 8 minutes in 250 degree Celsius.



Preparation

Place the wrapped sea bass on a plate serve alongside steamed jasmine rice.