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

Thyme

Sea salt

Fresh black pepper

Cold butter in cubes

Extra virgin olive oil

Method:

• 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.