Sturgeon Grilled in Pandan Leaves with Tumeric Sauce

Instructions

PROCESS

Preparation: Put 10g of alum and 20g of salt into warm water in a big washing bowl, then put the sturgeon in, scrape and clean it until all the slime is removed, take it out and wash it again then pat it dry. Use a shark knife to fillet the fish to get about 800g sturgeon fillets. Wash the fish head and bones with 30ml of white wine, 30g of salt and 50 g of smashed ginger, then poach them in boil water, take them out, clean them again and drain them in a colander. Clean the fish fillet with 20ml of wine and 20g of smashed ginger, pat them dry using paper towels. Chop the fillet into 4 equal portions then marinate them with 2g ground pepper, 2g salt, 2g seasoning powder and 5g cooking oil. Blend 5 pandan leaves and wring them out to have pandan extract then use it to marinate the filleted fish, leave them for 10 minutes for the condiments to marinate thoroughly. Cut the zucchini into bite-size pieces, about 5cm. Peel the sweet potatoes, thinly grate and wash them with water. Peel the turmeric then thinly slice it.

Cooking Process: Cook the fish broth: Boil 800ml of water with 100g of shallots and 30g of smashed ginger; add the fish bones and 5g of salt and wait until the broth boils again, skim off the foam from the top, cook the broth on low heat then turn off the stove; strain the broth to remove the dregs. Cook until the broth is reduced to 200ml.

Fry the fish: Wrap each piece of the fish fillet with one of the remaining pandan leaves. Evenly brush over both sides of the fillets with cooking oil, then sauté them until both sizes of each fillet are slightly caramelized. After that bake the fillet in the oven of 1600C for about 5 minutes. Pour 5ml of cooking oil into a hot pan, add the garlic and sauté them until fragrant, put the zucchini into the pan and briefly stir-fry them on high heat, add 1g of ground pepper, 4g of seasoning powder and 4g of sugar. Season it with some more condiments to taste, and turn off the heat.

Fry the sweet potatoes: Pour 30 ml of cooking oil into a hot pan, add the sweet potatoes and start frying them when the oil reaches 1700C. When they are crispy enough and turn into golden color, take them out and drain them.

Make the tumeric sauce: Pre-heat the pan and add 10ml of cooking oil then add the tumeric and stirfry it with shallots and 50g of smashed garlic cloves until fragrant. Add 200ml of fish broth and cook for 5 minutes. Turn off the heat, use a blender to blend the mixture, strain the sauce to remove the dregs. Cook the remaining sauce until it is condensed, add 2g of seasoning powder and 2g of sugar (the condiments can be adjusted to taste).

PRESENTATION

Place each sturgeon fillet onto a dish and serve with stir-fried zucchini and fried sweet potatoes. Add 1 squeeze of lime into the sauce when eating.

QUALITY CHECK

The fish should be properly cooked without being dry and fishy. Fried sweet potatoes should be evenly crispy, the zucchini should be well-cooked. The sauce should have a gelatinous texture, slightly golden and be fragrant of pandan leaves and turmeric.

TIPS

The dish will taste better if you fillet a fresh fish and process it immediately.

The fish broth can be made in advance and frozen for later use.

The fish fillet can be sautéed instead of grilled.

You can coat the sweet potatoes with caramel so they may look more eyecatching and have a more fragrant smell.

EFFECTS OF THIS DISH

This dish represents the harmonious combination of the uses of the nutrition compounds, the bioactive substances of the main ingredients, together with the antioxidant characteristic of lime, ginger and shallot; therefore, it can foster the strength of the body, enhance the immune system, enhance energy, stop inflammation, reduce the cholesterol and triglyceride in blood, prevent atherosclerosis (hardening of the arteries), high blood pressure, heart attack, stroke, enhance eyesight, prevent cancer. It is helpful for those who have asthenic body syndrome, anemia, insomnia and loss of appetite, neurasthenia (nervous breakdown), decreased immune system, inflammation, dysentery, constipation, stomachache and joint pain. This dish is very suitable for people with high cholesterol, high blood pressure, obesity and cancer.

NUTRITION FACTS