STEAMED FRESH GAROUPA “DRAGON BOAT” *Hyatt Regency, Hong Kong   INGREDIENTS: 1 red garoupa about 960g, 40g soaked black mushroom strips, 40g bamboo shoot strips, 40g carrot strips, 60g ham strips, 6 green asparagus, 6 white asparagus and adequate amount of superior stock.   METHOD: (1)   Fillet garoupa and cut into 12 large pieces. Marinate. Split fish head. Cook head and tail in steamer. (2)   Wrap ham, mushroom and carrot...

GRILLED FISH WITH SPICY SAUCE *Paterson Vietnamese Restaurant   INGREDIENTS: 1 large snakehead about 960g, adequate amount each of chopped peanut, fried shallot, shredded green pepper, shredded red chili, sweet and sour sauce, sliced tomatoes and shredded vegetables.   METHOD: (1)   Arrange tomatoes and shredded vegetables on plate. Decorate with vegetable carving and parsley. (2)   Clean and remove intestinal strips of fish....

GRILLED KING PRAWNS WITH GARLIC *Paterson Vietnamese Restaurant   INGREDIENTS: 1 Vietnamese king prawns about 240g and 160g chopped garlic.   METHOD: (1)   Remove vein of king prawn. Clean and split open. Marinate with salt and chopped garlic, Broil over charcoal till flavor developed. (2)   Arrange sliced cucumber, shredded lettuce, carrot carving and parsley on plate. (3)   Spread the remaining chopped garlic over the prawns....

ASSORTED SEAFOOD SOUP WITH SUPERIOR SHARK’S FIN *Mekong Vietnamese Restaurant     INGREDIENTS: 48g soaked shark’s fin, 200g diced prawns, 20g diced scallops, adequate amount each of diced scallops, shrimps, small crabs, fish bone, tomato paste and water.   METHOD: (1)   Simmer shrimps, small crabs, fish bone, tomato paste and water to soup consistency. (2)   Arrange diced prawns and scallops in soup casserole. Cover...

SMOKEDM POMFRET WITH LEMONGRASS *Mekong Vietnamese Restaurant   INGREDIENTS: 1 pomfret about 60g, a dash of tea: Marinate: adequate amount each of lemongrass, celery, coriander, chili, fish sauce, light soya sauce and sugar.   METHOD: (1)   Simmer and reduce marinate to strong bouillon. Marinate pomfret for 6 hours. (2)   Arrange tea on roasting tray. Place pomfret on top. Roast in hot oven for 15 minutes. Serve with modified...

KING PRAWNS WITH MINT & RED CHILI *Cordon Bleu Restaurant   INGREDIENTS: 400g prawn balls, 80g onion wedge, 12g shredded red chilies, adequate amount each of mint leaves, ground lemongrass, chopped garlic, sugar, salt and shredded  vegetables.   METHOD: (1)   Fry prawn balls in moderate hot oil. Drain and set aside. (2)   Heat oil in wok. Fry chopped garlic, ground lemongrass, onion wedge, shredded red chili and mint leaves....

BURMESE SATAY *Rangoon Restaurant   INGREDIENTS: Adequate amount each of chicken fillet, salt, powdered red chili, Cambodian spices,m onion, cucumber ,lemon and satay sauce.   METHOD: (1)   Chop chicken. Marinate with salt, powdered red chili and Cambodian spices. (2)   Skewer chicken on bamboo pins. Broil over charcoal. Arrange on plate. (3)   Shred onion and chop cucumber. Garnish with lemon wedges. Serve with satay...