The Thai chef de cuisine at this vibrant fresh fi sh restaurant in the Radisson Blu Deira Creek, brings a delicious twist to a classic lobster dish.
Chef Sonbun says: ‘This dish is my personal favourite. Plus, over the 20-year history of Fish Market, this dish has proven to be successful and popular among our guests. When you add a fresh lobster with Thai curry, it simply has an exquisite taste!’
Ingredients (Serves two) • 450g lobster • 1 tbsp Thai red curry paste • 2 tbsp coconut milk • 1 tsp fish sauce • 1/3 tsp palm sugar • 1/3 ltr water • 1 tbsp oil • 2 kaffir lime leaves • 20g green beans • 20g green peas • 1 piece sliced red chilli
1 Cut the lobster in half, remove the meat and clean well. 2 Fry the lobster in hot oil, until half done and set aside. 3 Heat some oil in a pan and add the curry paste and stir fry. 4 Put in the coconut milk, fish sauce and sugar and allow to boil for about three minutes on low heat. 5 Add the green beans, green peas, lime leaves and lobster meat and cook. 6 Put the lobster mix in the cleaned-out shell and garnish with chilli.
Name: Sonbun Phongsri Nationality: Thai
Chef Sonbun has cooked in a wide variety of hotels across the GCC. He has been working as Thai chef de cuisine at the Fish Market, Radisson Blu Hotel Deira Creek, since March 2004.