You can choose from fi ve cuisines at this Towers Rotana restaurant. Recreate some of the fl avours in your kitchen by turning a plain fi sh dish into a Japanese sensation.
Chef Alan says: ‘This dish contains some of our favourite Japanese ingredients. Combined into a marinade and sauce, this elevates the Chilean sea bass to a taste sensation of sweet and salty flavours that have delighted our guests in Teatro since it first appeared on our menu.’
Sauce • 15ml Kikkoman soy sauce • 15ml sweet soy sauce • 25ml mirin • 10g white sugar • 10ml rice wine vinegar Method 1 Mix all marinade ingredients together and boil for 10 minutes on medium heat. 2 Cool completely, then marinade the fish in the mix for 15 minutes 3 Cook sea bass under a hot grill for five minutes, then transfer to oven for five minutes at 200°C. 4 Mix the sauce ingredients in a small pot and boil for five minutes. Keep warm until needed. 5 Steam all the vegetables and keep warm. 6 Using a dessert spoon, spoon the sauce across the plate in large swirls. 7 Place the sea bass just off centre, then place the steamed vegetables in a decorative bouquet next to the sea bass. Finally, place the chives across the sea bass at an angle.
Name: Alan Snyman Nationality: South African
Chef Alan has previously worked in restaurants across many prestigious hotel groups, including Al Murooj Rotana, Hilton, Orient-Express and Sun International Hotels. He has been working as the executive chef for Towers Rotana since February this year.