Cooking with Executive Chef Rick Gonzalez скачать в хорошем качестве

Cooking with Executive Chef Rick Gonzalez

In this episode of Meanwhile at The Datai Langkawi… our new Executive Chef, Rick Gonzalez, introduces a refreshing dish for the summer heat that you can easily prepare at home with the recipe below. Local Langkawi Silver Trevally Carpaccio (Recipe for 2 people) Ingredients 160gm Fresh Silver Trevally fish filet or any other local white flesh fish filet, skin removed and sliced thinly ½ Harum Manis mango or any other type of fresh local mango, sliced thinly or cut into small cubes ½ Cucumber, peeled and sliced thinly lengthwise into ribbons 6. Place the red chilli, cucumber and mango slices on top of the fish. 6 leaves of fresh Kemangi herb or basil, sliced thinly 2 Calamansi citrus or freshly squeezed lime juice 2 tsps Extra virgin olive oil A pinch of Maldon sea salt to taste Any other selection of local herbs such as Dogfennel for garnishing Method 1. On your chosen presentation plate, cover the entire base of the plate with the sliced fish without overlapping (or use a baking mould and layer the fish fillet slices along the inner edges of the mould). Once done, cover the fish and place it in the chiller. 2. In a mixing bowl, mix the fresh citrus juice with the extra virgin olive oil. 3. Take the fish out from the chiller. 4. Sprinkle some Maldon sea salt evenly on top of the fish slices. 5. With a spoon, sauce the citrus and olive oil mixture evenly all-round the fish slices. 6. Place the red chilli, cucumber and mango slices on top of the fish. 7. Garnish the fish slices with other variety of fresh herbs. 8. Enjoy your refreshing fish carpaccio dish!