Sustainable Mekong Delta Barramundi with Đà Lạt vegetables, basil, heirloom tomatoes, and white wine
with Executive Chef Rene Oskam from JW Marriott Hotel Hanoi
Ingredients: for 2 people
Barramundi fillets 160 gr (2)
Heirloom baby carrots 4 pcs
Baby parsnip 4 pcs
Baby squash 4 pcs
Basil 12 leaves
Heirloom cherry tomatoes 18 pcs
Lemon 1 pc
Chopped garlic 1 clove
Dry white wine
Fresh black pepper
Cold butter in cubes
Extra virgin olive oil
Blanch vegetables in boiling salted water until just cooked but still “al dente”.
Score the fish’s skin and season it with salt and pepper, then place some basil leaves on the fish.
Heat a non-stick pan, add olive oil and cook the barramundi until it is 70% done.
Remove the fish from the pan and add chopped garlic, cherry tomatoes, butter, and white wine.
Add the barramundi and basil and season, and turn off the heat to let the fish slowly cook itself without any sauce on the skin.
Caramelise the vegetables in a pan with olive oil and thyme, season with salt and pepper.
You can join the JW Culinary School for weekend cooking classes conducted by multi-talented chefs from JW Marriott Hotel Hanoi.
For details, visit https://portal.marriott.com/hanjw-dining/events/hanoi/jw-culinary-school-hanoi, or call the hotline +84 24 3833 5588.