Thursday, October 21, 2021 | Rabi' al-awwal 14, 1443 H
few clouds
weather
OMAN
29°C / 29°C
EDITOR IN CHIEF- ABDULLAH BIN SALIM AL SHUEILI

Delectable, melt-in-your-mouth 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


------------------------------------------------------


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.


SHARE ARTICLE
Most Read
No Image
Oman reports 35 new cases, 1 death Five new integrated housing projects to create 4,800 homes Oman launches T20 World Cup in style PIA launches flight to Salalah
FOLLOW US
arrow up
home icon