Suit & Apron
  • Home
  • About
  • My Personal Site
  • Yelp
  • LinkedIn
  • Contact

Cantonese Style Chilean Sea Bass, the Third Culture Way

4/23/2024

0 Comments

 
Picture
When it comes to food, oftentimes you will hear the common refrain of “letting the ingredients shine” and “highlighting the quality of the food” - sure, these can sound like tired cliches, or to the truly cynical, things to say when you think the chef is just being lazy by not spending 24 hours and a portion of their sanity creating a dish, but they're so often said for a reason.

(A quick aside below - skip ahead if you’re just want the technique and recipe, kthxbye)

Being a third-culture cook who appreciates both preparing as well as enjoying food from a distinctly Western and East Asian perspective, I oftentimes see the more derogatory view of "letting the ingredients shine" coming from those who believe the pinnacle of cuisine is classical French cooking. While I have nothing against classic French cuisine, I actually quite love it, but when fine dining is built upon labor intensive techniques and mother sauces that can take hours to prepare, you can understand why I appreciate simple dishes that require fewer ingredients while still delivering peak flavor and nuance.

One of my favorite dishes to prepare is an homage to my Chinese heritage - both Shanghai and Hong Kong - but also my upbringing and training (or lack thereof) in Western culinary tradition. This dish - Cantonese Style Chilean Sea Bass - is made with my own tweaks and changes based on this blended culinary upbringing. Classically this dish is a whole steamed fish delicately flavored with soy, ginger, green onion, and cilantro and finished with hot oil. It’s a simple yet luxurious and delicious dish, yet it only has 5 ingredients - sometimes, less is truly more.

Let’s dive in.


Read More
0 Comments

    Suit and Apron

    No celebrity chef got to the top without getting burned, cut, and spilled on at least a couple dozen times. While most of us won't become the next Gordon Ramsay or Ina Garten, it doesn't mean you shouldn't learn the culinary basics.

    Join us as we stumble our way through the kitchen to success, one burn, cut, and delicious meal at a time.


    Search Posts

    Popular Guides

    ​Gear Part I: Cookware
    Gear Part II: Knives
    ​
    Gear Part III: Gadgets
    Cooking Terminology I
    Pantry Guide Part 1: Herbs and Spices
    Flavor Foundations
    Cooking Meat Part I
    Marinades and Rubs
    ​Building Your Bar
    ​
    How to Host a Brunch
    ​How to Make a GUGS Burger

    Downloads & Recipes

    Download Library

    Archives

    April 2024
    February 2023
    April 2022
    January 2022
    September 2021
    May 2021
    January 2021
    October 2020
    July 2020
    May 2020
    March 2020
    December 2019
    October 2019
    June 2019
    April 2019
    January 2019
    September 2018
    August 2018
    February 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    November 2016
    October 2016
    July 2016
    May 2016
    February 2016
    November 2015
    August 2015
    July 2015
    April 2015
    March 2015
    February 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

    Connect and Share

Picture
Suit & Apron - Since 2014