This award-winning seafood restaurant specialises in the freshest seafood complemented by superb views of Dubai Creek. The restaurant serves delectable dishes including fish hallwa in green curry sauce, naiser fish steamed Mahachai style, red snapper in sweet and sour sauce, and dorade fish grilled and marinated with herbs. Appetisers include tom yam soup with mushrooms, fish and vegetables or seafood soup with a mix of shrimp and vegetables. For something out of the ordinary, Fish Market offers deep-sea-inspired drinks to whet the appetite. Exotic tropical mocktails made from freshly squeezed juices are available. Sweet endings to the meal include an exotic fruit platter, mango mousse and delicious ice cream. Since 2002, Fish Market has received various awards, cementing its position as one of the top seafood restaurants in the city.
Born in Germany, chef Uwe has over 35 years of cooking experience. He started his career in his native country before moving to the UK, Bahrain, Korea and finally the UAE. He has been actively involved in the Emirates Culinary Guild (the UAE’s association of professional chefs) since 1994, holding the position of general secretary, chairman and, since 1999 to date, president. Chef Uwe is responsible for overseeing the huge kitchen operation and the implementation of the Radisson Blu Hotel, Dubai Deira Creek’s 11 restaurants, three bars, dinner dhow,
cake store and outside catering division.
Open daily for lunch 12.30pm-3.15pm; dinner Fri-Tue 7.30pm-11.15pm, Wed-Thu 7.30pm-11.30pm. Dress code: smart casual. Radisson Blu Hotel, Dubai Deira Creek, Deira, www.radissonblu.com (04 205 7333/7444).
Stir-fried prawns with garlic and pepper sauce
The inspiration for each of these signature dishes comes from a focus on hospitality and key ingredients that are most popular with our Fish Market diners.
30g chopped garlic
20g chopped coriander
10g black pepper
40g oyster sauce
40ml white soya sauce
5g white sugar
20ml corn oil
50ml fish stock
¼ portion mixed green salad
• Clean the prawns, devein and wash.
• Blanche in boiling water for one minute to soften the prawns.
• Heat oil in the wok, add garlic and allow to stir-fry until golden brown. Then add the black pepper.
• Add the prawns to the wok and sauté together. Then add all remaining ingredients and continue cooking for a few minutes.
• Serve with a side of mixed green salad.
Lobster in Thai red curry sauce with fresh pineapple
600g Omani lobster with the shell on
30g red curry paste
60g coconut milk powder
2 lemon grass leaves
120g pineapple, cleaned and cut into cubes
60g white grapes, halved
10ml fish sauce
5g white sugar
20ml corn cooking oil
5g red pepper, julienne
5g yellow pepper, julienne
• Cut the lobster in half and clean well under running water.
• Remove lobster meat from the shell and keep the shell on the side.
• Cut the lobster meat into 3cm cubes and blanch in boiling water, then set aside.
• Heat oil in a wok and add the Thai red curry paste. Allow to roast in the wok.
• Add lemon leaves, dissolve the coconut milk powder in fish stock and add to the wok.
• Allow to boil, then add the remaining ingredients without the bell peppers, finally adding the seasoning.
• When the lobster meat is cooked, dish it out immediately and serve with steamed rice.
Chocolate duo cake with mixed berry compote
For the cake
50g cocoa powder
215g egg yolk
350g egg white
For the cream
100g white sugar
40g cocoa powder
100g egg yolk
440g whipped cream
240g dark chocolate
For chocolate sauce
4g cocoa powder
10g dark chocolate
For berry compote
100ml raspberry purée
For the cake
Beat the egg white and sugar together until it becomes firm.
Add egg yolk and then mix gently.
Add cocoa powder and fold to the mixture.
Preheat the oven to 210˚C.
Grease a baking tray and place a baking sheet on it.
Pour the sponge mix on top of the baking sheet and spread it out.
Place in the hot oven and cook for around 8 minutes.
For the cream
Beat the cream and sugar until it becomes fluffy.
Add the egg yolk (pasteurised) and mix gently.
Fold in the cocoa powder.
Melt the butter and chocolate separately and then add to the mixture.
Place a rectangular cake ring on a tray. Place one chocolate duo sponge on the bottom and then fill with duo cream.
Repeat this method, placing up to three layers.
Place in freezer to set, then cut to portion size.
Make the chocolate sauce by boiling all the ingredients together gently until the desired consistency is achieved.
Prepare the berries by combing all the cut berries with the raspberry purée.
Pour over chocolate sauce and then spread berry compote on top.
Keep in mind the old saying 'less is more' and try to always focus on just a few fresh quality ingredients for recipes, as too many flavours will result in one overpowering the other.