Thai
Thai - Seafood Specialties
Seafood Specialty - Cauliflower
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 350g cauliflower, cut into florets
- • 250g crab meat, picked clean
- • 4 cloves garlic, minced
- • 3 tbsp yellow bean sauce
- • 1 tbsp oyster sauce
- • 1 tsp sugar
- • 1/4 cup chicken stock
- • 2 tbsp vegetable oil
- • 1 red chili, julienned
Preparation Steps
1
Phase 1
Cut the cauliflower into florets; pick through the crab meat for shell.
2
Phase 2
Simmer the cauliflower in chicken stock for 3 minutes until tender-crisp; drain, reserving stock.
3
Phase 3
Heat oil in a wok and fry the garlic until golden.
4
Phase 4
Add the crab meat and stir-fry gently for 1 minute.
5
Phase 5
Stir in yellow bean sauce, oyster sauce, and sugar with 2 tbsp reserved stock.
6
Phase 6
Add the cauliflower and toss gently to coat.
7
Phase 7
Garnish with julienned chili and serve hot.