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
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