Restaurant table booking

Marinated yellowtail scad fish on mashed potatoes and corn beer

by etHo's Restaurant and Lounge

October 2017

Ingredients

  • 100g yellowtail scad fillet
  • 100g mashed potato
  • 30g corn beer
  • 15g capers
  • 20g dill
  • 15g endives
  • 30g crispy seaweed
  • 10g lemon basil microgreen
  • 50g chopped onion
  • 20g kaffir lime leaves
  • 30g orange zest
  • 100g orange juice

Corn Beer

  • 200g sweetcorn
  • 1 bottle beer (marinate for 8 hours)

Method
Remove bones from fish fillets and put skin side down in a deep dish. Scatter with onion, lime leaves, bay leaves and orange zest.
Combine orange juice and spices in a saucepan. Bring to boil, remove from heat and cool.
Pour cold marinade over fillets. Refrigerate for 3 hours.
Drain the fillets and place on plates with onion rings. Garnish with remaining ingredients. Serve with corn beer.

About the chef
Wuttisak Wuttiamaporn
Executive Chef Wuttisak started his career over 20 years ago and has worked in Britain, Japan and the Andaman region. He has worked at Amari Coral Beach, Royal Paradise Phuket, Sheraton Krabi, Ramada Hotel in Osaka Japan and as Executive Chef overseeing the opening of the Nap and the Charm Resorts in Phuket. Regarding etHo’s culinary adventures: “We offer Mediterranean fare cooked with the finest produce sourced from Thailand and all over the world. Our intention is to set the benchmark for fine dining complemented by service, design and stunning sea views.
etHo’s Restaurant and Lounge

  • Executive Chef Wuttisak

@ etHo’s Restaurant and Lounge
www.ethos-restaurant.com

 75 B4

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