Smoked Fish Veloute served with Terung Dayak and Mix Herbs Sauce
While the smoked seabass drizzled with a herby sauce is a standout, this dish is further elevated with a puree starring the local eggplant, 'terung dayak'. It is often used as a substitute for tamarind in recipes that require a tangy element and adds the perfect zest to the puree that completes this dish.
City: Kuching
Category: Dinner
Chef: Chef Alex
Difficulty
4/5
Prep Time
2-3 hours
Total Time
200 minutes
Servings
1
Ingredients
Terung Dayak Puree
Onion
Terung Dayak
Rice vinegar
Salt & Sugar
Smoked Fish Veloute
Fish Bones (Smoked)
Garlic
Shallot
Lime Leaves
Fish Sauce
Ginger
White Pepper
Gelangal
Coconut Milk
Green Lime
Mix Herbs
Thai Basil
Coriander
Spring Onion
Garlic
Canola / Grape seed Oil
Clean, fillet and air dried the fish fillet with the skin on for 2hours. Rehydrate the fish skin and drizzle with hot oil at 210°c until the fish is cooked.
Smoked the fish bones and sauté in a pot until it crumbled and add in hot water to create a creamy stock. Sauté the aromatic vegetables and pour the fish stock to reduce, finish with coconut milk.
Blanch and blend all the ingredients with canola oil.
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