Oyster Plates

4 Sep, 2006 in art pottery by admin

Oyster Plates

Spa Cuisine: Baked Marinated Sea Bass With Turmeric Served With Spicy Green Mango Relish by Chiva-Som

Nutrients Per Serving

Kilocalories         341.1 kcal
Protein                  52.1 g
Carbohydrate      25.0 g
Fat, Total              3.2 g

Ingredients

Marinated Seabass
200 g                    Seabass fillet
1 tsp                      turmeric powder
1 tbsp                   coconut milk
1 tsp                      soy sauce
1 tsp                      honey

Green Mango Relish
200 g                    green mangos, peeled and julienned
30 g                      carrot, peeled and julienned
30 g                      shallots, finely sliced
1                            bird's eye chilli, finely chopped
1 tbsp                   soy sauce
1 tbsp                   honey
1 tbsp                   lime juice
                              Coriander leaves for garnish

Method

Marinated Seabass
Preheat the oven to 100C. Marinate seabass with turmeric, coconut milk, soy sauce and honey then bake for 10 minutes or until medium cooked. Set aside.

Green Mango Relish
To prepare dressing, whisk soy sauce, honey, lime juice and chilli in a bowl until well mixed. Add all remaining relish ingredients to the bowl with the dressing. Gently toss until evenly mixed.

To Serve

Arrange the baked seabass on the centre of plate, put the green mango relish on top of the fish, and sprinkle with coriander.

Chiva-Som Spa Cuisine Concept & Philosophy

Chiva-Som has won many international awards for outstanding spa cuisine, notably the Conde Nast Award for best Spa Cuisine and the Spa Asia Crystal Award for Best Spa Cuisine Menu. You culinary senses will be treated when you check into Chiva-Som.

Our concept is to provide healthy cuisine but with so many flavors you will never notice it's good for you! We will introduce you to the freshest produce delicately mixed with fresh herbs and spices to create flavors that will scintillate the senses and create delicious dining experiences. Our view of spa cuisine is that the moderation should be in the ingredients, not the flavor.

Chiva-Som chefs create daily menus to offer the widest range of dishes to suit a healthy lifestyle while satisfying your appetite. We include the tenderest steaks, the tastiest lamb, the softest chicken, the most delicate fish and the freshest vegetables combined with local herbs and spices to produce great tasting dishes.

Our philosophy is that our guests should take away not just a memory but also an experience which is why all of our dishes can be made at home using ingredients that can be purchased anywhere. We offer spa cooking classes and the Chiva-Som cookbook where the secrets of a healthy diet can be learned and applied at home.

For more information please visit http://www.chivasom.com/the-spa-cuisine/recipes/

About the Author

Chiva-Som is a luxury health resort, combining international standards with Thai hospitality to deliver personal wellness programmes in a non regimented way. Everything we do focuses on a holistic approach to health that incorporates mind, body and spirit.

Chiva-Som provides the support to guide everyone on a path to greater health and vitality.

Why do oysters get served on a bed of rock/sea salt?

I'm not sure if this is just an Australian thing, but in here, if you order oysters (any style, kilpatrick, plain or whatever), they're always served on a bed of salt. The salt doesn't touch the actual oyster meat, so it's not like the salt is used to season them.

I've always thought it's just for presentation until tonight, when I saw a cooking show where they actually baked the oysters on a bed of salt first, then removed them to another bed of salt on a plate to be served.

I'd appreciate your help!

Salt is used to keep the oysters upright since all the shells are different. There is no other reason.

Antique Set of 6 English Victorian porcelain oyster plates