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Ramadhan recipe: Four Seasons Hotel Jakarta’s steamed gindara fish with superior sauce
"So far, gindara is the only local fish that is applicable to any menu due to its size consistency," said Four Seasons Hotel Jakarta's chef de cuisine, Philip Walasary.
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O
ne of the most prided principles of Four Seasons Hotel Jakarta is how the hotel only has restaurants serving al la carte items instead of buffets.
“We make it a must that our food is served fresh, even in our banquets,” the hotel’s chef de cuisine, Philip Walasary told The Jakarta Post.
This principle also supports Philip’s decision to use more local ingredients, in this case, local gindara fish to use in this recipe. “We have very good gindara fish from Bali, which are locally farmed. So far, gindara is the only local fish that is applicable to any menu due to its size consistency,” he said.
As a breaking of the fast meal option, here is the Four Seasons Hotel Jakarta’s Hong Kong-style dish. (asw)
Steamed gindara fish with superior sauce
Ingredients
- 480 gr gindara fish fillet (skin on - 120 gr/fillet)
- 3 cm ginger (peeled)
- 3 pcs leek
Superior Sauce
- 100 ml light soya sauce
- 50 ml Kikkoman
- 20 ml fish sauce
- 10 ml Knorr superior stock
- 5 gr rock sugar
- 100 ml water
- 150 gr cilantro
- 5 ml sesame oil
- 2 cm ginger (peeled)
Garnish
- 100 gr leek (white part only) – julienne
- 20 gr cilantro
- 1 pcs seedless red chili – julienne
- 100 ml hot cooking oil
Method
- Superior sauce: Combine all ingredients except for the sesame oil in a pot, bring to boil and simmer until coagulated and achieve the correct taste. Drizzle with sesame oil to give flavor, set aside.
- Arrange on a tray the gindara fillet with ginger and leek. Steam approximately 15 minutes or until the fish is cooked.
- Take out the fish from the steamer, arrange on a plate, pour the superior sauce over.
- Arrange julienned leek on top of the fish. Pour the hot oil on top of the leek and fish.
- Garnish with cilantro and julienned chili.
- Serve hot.
