Umami-Rich Bean Sauce
Ingredients
| Garlic | 20 gm |
| Shallots | 20 gm |
| Ginger | 20 gm |
| Chilli | 10 gm |
| Fermented Bean
Paste |
2 tbsp |
| Chinese Wine
(Hua Tiao Chiew) |
60 ml |
| Light Soya Sauce | 30 ml |
| Oyster Sauce | 40 ml |
| Sugar | Required
Sweetness |
Preparation
TrinityPro – Multipurpose Cutter, Slicer, Food Processor
- Using the TrinityPro, process the Garlic, Shallots, Ginger and Chilli till finely chopped and slightly pasty
- On the 900XP Induction Cooking Top, fry the chopped ingredients till fragrant and translucent
- While on medium heat, add in the Chinese Wine and cook off the alcohol, then mix in the Fermented Bean Paste, Light Soya Sauce and Oyster Sauce
- Add in the Sugar till the required sweetness, adjust with Water to the desired thickness.
- Option to cool down the Fermented Bean Sauce in the SkyLine ChillS and Vacuum pack it for extended shelf life, if the sauce is not used immediately.
Steamed Sea Bass
Ingredients
| Whole Seabass | 1.5 kg |
| Sesame oil | Required Amount |
Preparation
- Gut and Clean the whole Sea Bass
- Using paper towels, dry the fish well and sprinkle Black Pepper evenly
- Slice Ginger in the TrinityPro
- Arrange half of the Ginger slices on the cooking basket and place the Fish on top, scattering the remaining Ginger slices on the top of the Fish
- Preheat SkyLine PremiumS combi oven using the steam mode and place the whole fish in the oven using the core temperature probe.
- Cook till core temperature probe reads 72°C, and the fish is done.
Chef Bertram Leong
As part of Electrolux Professional’s Chef Academy offering, our chefs develop recipes and showcase innovation in our Centers of Excellence – using food as a continuous customer dialogue for the integrated, end-to-end solutions that we provide. Get inspiration for your professional kitchen today.
