Delectable, melt-in-your-mouth steamed fish
Published: 01:08 PM,Aug 28,2021 | EDITED : 05:08 PM,Aug 29,2021
Steamed Fish
In today’s Cook Like A Chef, we are back to utilising Dhofar’s gift from the sea. When was the last time you had seafood? If the answer has been a while, then you definitely would need to try this speciality concocted by Chef Alessandro for Alila Hinu Bay.
The seas of Dhofar are teeming with different varieties of fish. Actually, make that all over the Sultanate. From mahi-mahi, to yellowfin, to hamour, it’s whatever fish you fancy for that day. With fish being the most important component of this recipe, make sure to visit the nearest fish market and search for something that can work well with this recipe. Don’t forget the little things as they are the ones that bring out the flavour of this recipe.
Ingredients
200gm fish fillet
8gm lemongrass
20ml lime juice
4gm lime leaves
6gm ginger chop
3gm garlic
20gm spring onion
10ml soya sauce
4gm thai red chilly
10gm coriander stem chop
3gm salt
3gm pepper
20gm banana leaves
10ml peanut oil
Method of Preparation:
Combine all the ingredients together and marinate with the fish
Wrap the marinated fish in banana leaf
Steam for 16 minutes and serve with jasmine rice
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About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.
The seas of Dhofar are teeming with different varieties of fish. Actually, make that all over the Sultanate. From mahi-mahi, to yellowfin, to hamour, it’s whatever fish you fancy for that day. With fish being the most important component of this recipe, make sure to visit the nearest fish market and search for something that can work well with this recipe. Don’t forget the little things as they are the ones that bring out the flavour of this recipe.
Ingredients
200gm fish fillet
8gm lemongrass
20ml lime juice
4gm lime leaves
6gm ginger chop
3gm garlic
20gm spring onion
10ml soya sauce
4gm thai red chilly
10gm coriander stem chop
3gm salt
3gm pepper
20gm banana leaves
10ml peanut oil
Method of Preparation:
Combine all the ingredients together and marinate with the fish
Wrap the marinated fish in banana leaf
Steam for 16 minutes and serve with jasmine rice
------------------------------------------------------
About the Chef
Alessandro Sandrolini
Head Chef, Alila Hinu Bay
Born and raised in Bologna, Italy, Alessandro started his passion for hospitality at the Istituto Alberghiero Statale Riolo Terme, where he studied Hotel Management. He then began his first job as a Commis to Sous Chef at Ristorante Silverio in Italy. The restaurant was a new big entry in Bologna and was awarded 1 Michelin star in 1989. In 1991, five years later, Alessandro moved on to a bigger dream, by following a family legacy. He became the Chef-Owner at the Ristorante da Angelo, an old Italian restaurant opened by his father in 1968. When the restaurant closed, he became the Chef de Cuisine at the Ristorante Al Ghisello in 1995 managing the kitchen operation for 10 years. In 2005, he moved to Belgrade to become the Italian Chef at Hyatt Regency. Alessandro’s entry to the Middle East started in 2009 when he moved with his family to Oman. This would be followed by different movements from Delhi to Jeddah and back to Italy. Now with almost three decades of experience, specialising in fine Italian cuisine, Alessandro contributes his humble and extensive knowledge as Head Chef at Alila Hinu Bay. His passion for food and innovation keeps him motivated, and his dream to work in a casual Italian restaurant by the sea has become a perfect reality.