Teatro's Signature Dish

How to Cook Chilian sea bass Discuss this article

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The signature dish

Chilian sea bass
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.’

The recipe

Ingredients
(Serves one)

• 200g sea bass
• 30g broccoli
• 30g cauliflower
• 30g baby carrot
• 15g baby asparagus
• 2 large chives for garnish

Marinade
• 25g miso paste
• 25ml sake
• 25ml mirin
• 10g white sugar

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.

The chef

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.