Tuesday, August 16, 2011

Fish in Ginger Teriyaki Sauce & Baked Carrots


Good day Mates, Happy Tuesday!!!

This fish recipe I have here today is among the sumptuous dishes I have in the menu at Geisha Cafe. This is very much underrated nor unnoticeable by most customers and they don't realize how good the combination of pan seared herbie Dory fish and creamy baked carrots. I always tell the waiters to push for the rarely sold dishes because customers may not know just by reading the title I did in the menu book. This is a bit complicated and delicate to do and has to be done properly to get all the flavors come all in together. Each glorious bite of this dish is composed of a meticulously done cooking procedure.


I just want to romanticize more of this dish by explaining how I did it and how I put all things together in one gorgeous plate like this. I wouldn't be able to give the recipe as I normally do it, but I will narrate it in a manner understandable to all foodies and will be appreciated by people who love to eat.


First of all I have to get a nice Dory fish and marinate it with lemon, herbs, salt & pepper. Put it in a fridge and start doing the carrots. Grate a few pieces of carrots, then put it in a bowl. Add chopped parsley, onions, eggs and cream. Season it with salt and pepper then get a rectangular or square baking dish and cover it with foil then bake it for 40 minutes to one hour. While baking it prepare a pan and drizzle it with a bit of olive oil and pan sear the marinated Dory fish. As you cook the fish ready your sauce by getting a small pan and stir fry ginger and leeks together then add the home made Teriyaki sauce. When everything is cook, plate it all together the way you see it in the visual. I guarantee that this food is so good.

I dedicate this lip-smacking dish to a French chef from Paris, Pierre!

big hug,
joanie xxx

8 comments:

Joy said...

How have you done those baked carrots? Is that what the fish is sitting on?

Joanie said...

Yep that's where the fish is sitting on. I grated the carrots and baked it :)

Zharmagne said...

Hey Joan! I'm linking your blog to mine so I can read it everyday. You've certainly come a long way from our DDB days, I remember you bringing pasta in the office. I never thought you would follow through and continue to get better with your culinary expertise. I'm so amazed and jealous at the same time. I have yet to taste your creations, I hope sooner than later.

Joanie said...

Thanks Zhar! It's been pretty good to be reconnected with you again :)

Patti said...

How could people not notice this dish? Makes me want to fly to HCM to try it!

Joanie said...

I know Patti... but maybe it just need some buzz. How I wish I was in Geisha already when you guys visited :)

Debbie Martin said...

I must admit that I am currently drooling over this dish! May I know mate what are those herbs and spice that you put on it? Just curious>> hugs!

RJ said...

Teriyaki sauce + ginger + leak = is one of my favourite combinations in Asian cuisine! Ohh, I'm hungry.