Citrus Slow cooked Seabass with Cacao Powder

Citrus Slow cooked Seabass with Cacao Powder

  • Good For Me
1 unit
To be served immediately


Used products: Butternut

  • 3.5 oz
    Fresh pumpkin (butternut)

Preparation: Butternut

  1. Slice 2 mm tickness ribbons with a vegetable peeler.

Pumpkin Marinade

Used products: Pumpkin Marinade

  • 0.4 oz
  • 0.7 oz
    extra virgin olive oil
  • 0.2 oz
    lemon juice
  • 0.2 oz
    punzu sauce

Preparation: Pumpkin Marinade

  1. Add the ingredients to the mixing bowl and whisk.
  2. Taste and rectify if needed.

Beurre Blanc

Used products: Beurre Blanc

  • 3.5 oz
  • 15 cl
    Dry white wine
  • 5 cl
    white wine vinegar
  • 5 cl
    heavy cream
  • 8.8 oz
  • 0.0 gr
  • 0.0 gr

Preparation: Beurre Blanc

  1. Heat 1 tablespoon of butter in a saucepan and add the shallots. Cook briefly, stirring, and add the vinegar and wine. Cook until the liquid is almost totally reduced.
  2. Add the heavy cream and salt and bring to the boil. Add the pieces of butter, a few at a time, stirring rapidly with a wire whisk.

  3. Blend if needed it, strain it

Laksa oil

Used products: Laksa oil

  • 3.5 oz
    Laksa leaves
  • 7.1 oz
    Neutral oil (type sunflower)

Preparation: Laksa oil

  1. Bring a pot of salted water to a boil and prepare an ice bath. Once the water is boiling, add the herbs and cook for about 15 seconds; just until the herbs are bright green. Quickly transfer to the ice bath and let sit for 5 minutes to completely cool.
  2. Transfer the herbs to a dry tea towel and wrap/dry. The goal is to get as much moisture out of the herbs.
  3. Transfer the herbs to a high-speed blender and add the oil. Puree until as smooth as can be. This can work with a regular blender, but it’s not quite as effective. If the mixture feels too thick to blend, add a bit more oil.
  4. Line a sieve with cheesecloth (layered three times) or a coffee filter.Pour the oil into the sieve and let sit for a few hours, stirring occasionally. Do not press the oil through.

Slow cooked seabass

Used products: Slow cooked seabass

  • 4.6 oz
  • 15.4 gr
    lemon zest
  • 7.7 gr
    Kaffir lime zest

Preparation: Slow cooked seabass

  1. Bring hte water bath at 56°C.
  2. Marinate the seabass with all the citrus.
  3. Vacuum the fish.
  4. Put the fish into the water for about 15-18 minutes (depending on the tickness).

Cacao/Otah Viennoise

Used products: Cacao/Otah Viennoise

Preparation: Cacao/Otah Viennoise

  1. Put all ingredients in the blender until obtaining a paste.
  2. Taste and rectify if needed.
  3. Roll out to 3mm thickness keep to the freezer.

Otah paste

Used products: Otah paste

  • 0.7 oz
    Dried chili
  • 1.1 oz
    lemongrass (soft part only)
  • 4 piece(s)
    Kaffir lime leaves
  • 0.2 oz
    coriander powder
  • 0.7 oz
  • 0.1 oz
    Tumeric powder
  • 14.1 oz
    Batang fish meat / spanich mackerel
  • 8.8 oz
  • 0.4 oz
  • 7.1 oz
    Peeled prawns
  • 2 Units
  • 100 ml
    coconut milk
  • 2.8 oz
    Neutral Oil
  • 0.2 oz
  • 0.1 oz
  • 2 leaf/leaves
    Daun Kaduk

Preparation: Otah paste

  1. Soak the dried chilis in hot water until softened (it takes about 15 minutes). Discard excess seeds. Place the rest of the spice paste dried ingredients (chili, lemongrass, kaffir lime, coriander powder, belacan, tumeric powder) in a blender and blend into a paste consistency. Set aside.
  2. Cut the fishes into smaller chunks.
  3. Put them in a blender and process into a paste.
  4. Combine the previous fish,spice pastes. Add with the shallotts, candlenuts, prawns, eggs, oil, coconut milk, sugar an salt and blend until having a paste consistency.
  5. Place about 2 pieces of daun kaduk in the middle of the leaf if you use it. Pile about 2-3 Tbsp of the fish paste on top of the leaves.
  6. If you choose not to individually wrap the fish paste with a leaf, line a tray, about 18 x 18 cm or something similar. Line with banana leaves at the bottom.
  7. Spread the fish paste on top and smooth with a spatula.
  8. Steam over high heat for 15-20 minutes, until it’s cooked through.


  1. Set the water bath to 56°C.
  2. Wrap with wrapping film the seabass seasoned with lemon, kaffir lime salt and pepper.
  3. Marinate the butternut ruban with the pumpkin marinade dressing for at least 15 minutes.
  4. Put the fish in the water for about 15 minutes.
  5. Remove from the water and dry it if needed.
  6. Cut and and adjust the viennoise on top of fish.
  7. Bake it for about 3 minutes to grill the viennoise.
  8. Drain the butternut to remove the marinade and potential water. Plate the butternut with a frame and stand the butternut as per the picture.