English

      ROSY SEABREAM, CHAYOTE SHOOT, GREEN BAMBOO, TAIWANESE BASIL
      PAIRED WITH WOLF BLASS GOLD LABEL CHARDONNAY

      BY CHEF LAM MING KIN
      LONGTAIL - 1 MICHELIN STAR RESTAURANT
      TAIWAN

      Born and raised in Hong Kong, Chef Lam Ming Kin entered the culinary trade at the relatively late age of 20 when he decided to leave university to pursue his true passion. Since then, he has honed his skills in some of the finest kitchens in the world, including culinary meccas like Hong Kong, Paris and New York.

      In 2013, inspired by the natural bounty of Taiwan, he moved to Taipei where he now owns and runs Longtail, a contemporary restaurant and bar that reflects his unique life and food experiences of living and travelling throughout Asia.

      His penchant for exploration isn’t limited to countries, but flavours too. In this pairing, Chef Lam experimented with contrasting and complementary flavours and finally found the best match to his fresh basil vinaigrette—the well-balanced Chardonnay.

      “When it comes to Taiwanese cuisine, we don’t follow the old rules of white meat with white wine and red meat with red wine. I look for the dominant flavour.”

      “Contrast or complement, Chef Lam loves experimenting with flavours."

      See how he pairs his fragrant vinaigrette with the well-balanced Chardonnay.

      Rosy seabream, chayote shoot, green bamboo, Taiwanese basil

      Portion size - Serves 2
      Total Cooking time: 30-45 minutes

      Experiment with Wolf Blass
      Gold Label Chardonnay

      Wolf Blass Gold Label Chardonnay is a complex, textural white wine with good fruit intensity and a rich, elegant palate. Stonefruit, white peach, and melon aromas are complemented by fine French oak.

      INGREDIENTS

      For the seabream: 

      • 1 piece Fillet rosy seabream (serving for 2 persons)
      • (For seasoning) Turmeric powder, salt, and virgin olive oil

      For the Nuoc Cham: 

      • 12 g. Garlic
      • 1.8 g. Thai chili
      • 25 g. Sugar
      • 30 g. Lime juice
      • 60 g. Rice vinegar
      • 60 g. Fish sauce
      • 60 g. Water

      For the honey roasted peanuts:

      • 100g. Peanut
      • 30g. Honey

      For the Taiwanese basil pesto:

      • 85g. Honey roasted peanuts
      • 3g. Ginger
      • 20g. Scallion
      • 80g. Taiwanese basil
      • 10g. Dill
      • 10g. Mint 
      • 5g. Green long finger chili
      • 2g. Lemon peel
      • 200g. Grape seed oil
      • 3g. Salt

      For plating:

      • 10 g. Green bamboo
      • 10 g. Chayote shoot
      • Ginger
      • Dried Sakura shrimp
      • Fresh Taiwanese basil

      METHOD

      1. Make the Nuoc Cham. Combine all the ingredients for the Nuoc Cham and mix till the sugar is completely dissolved.
      2. Prepare the honey roasted peanuts. Place the peanuts and honey in a frying pan. Roast at 160°C for 15 minutes. Crush the honey roasted peanuts.
      3. Create the basil pesto. Add the ingredients for the Taiwanese basil pesto into a juicer or blender, and blend. Add the crushed honey roasted peanuts into the mixture and blend to incorporate well.
      4. Create the vinaigrette. Add the Nuoc Cham to the pesto, and mix well to create the Taiwanese basil vinaigrette.
      5. Cook the fish.Preheat the oven to 180°C. Place the rosy seabream on a baking dish, and season with turmeric powder, salt, and virgin olive oil. Bake at 180°C for 6 minutes or until fish is just cooked.

      SERVING

      Transfer the fish onto a serving plate. Drizzle 40 g. of Taiwanese basil vinaigrette over the fish, and finish with 10 g. green bamboo, 10 g. chayote shoot, ginger and dried Sakura shrimp. Garnish with fresh Taiwanese basil.


      LONGTAIL RESTAURANT


      CHU HOU



      MASALA