I really don’t cook fish often enough, I find it tougher to cook compared to say, steak, where I can more or less gauge the doneness of the meat by pressing on it. I really wanted to use grapefruit since it ranks highly on the pairing chart, but it is out of season in Singapore. So I went with the one of the first ingredients that popped into my head when I thought of tamarind- Pineapple. This didn’t show up on the pairing chart but I think they work very well together
Seared red snapper, braised leek, caviar and quinoa, diced pineapple, coriander, tamarind and green tea broth
Welcome back! The dish looks great.
Cooking fish is easier sous-vide, once you figure out the right temperature for each type of fish. 50C/122F is a good starting point and is better than what you can do by panfrying, grilling or baking in most cases.
I think fish skin cooked sous vide still cant retain the same amount of crisp-ness as opposed to traditional saute, Chicken skin on the other hand, you can get crisp easily
That looks gorgeous! I want to try making this.
How did you prepare this btw?
This is so gorgeous!
Yum this looks spectacular! I love your presentation. For someone who doesn’t cook fish often, you sure do it well!
what pairing chart are you using?