Posted by Chef Thomas Minchella
on Oct 14th, 2009 | 0 comments
I started serving Onagao about a year ago and it has turned out to be one of our most popular dishes with our guests. The light, clear, pink flesh has a high oil content which gives it a rich taste. I have prepared this several ways but I am trying to find some lighter dishes for our guests and simplicity is important to me. When creating dishes I think that it is important to concentrate on the main ingredient first. Get the best product and then second, what goes well with it.
I decided to give the Onaga a little more rich flavor by making a sort of Asian glaze consisting of soy sauce, brown sugar, grated fresh ginger, hoison sauce and Thai chile’s. I take this mixture and spoon some on the fish before sauteing in a hot pan. The glaze gives the fish a beautiful color along with a sweet and spicy flavor.
Top the fish with a fresh salad of living watercress, wood grilled white asparagus and Maine Lobster tossed in a Thai vinaigrette, wonderful!
This will be our lunch feature for Thursday. I found some information on the web and tweeted the information. I then took video of the fish as it arrived at the restaurant. Thursday I will video the final dish and send it out again on twitter and face book.
