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Abu Dhabi, UAEFriday 14 December 2018

My key ingredients: mint and chilli

The chef de cuisine at J&G Steakhouse at The St Regis Dubai tell us about the two key ingredients in his kitchen

The Bhut Jolokia chili pepper. Alamy Stock Photo
The Bhut Jolokia chili pepper. Alamy Stock Photo

Diego Solis Montes De Oca, chef de cuisine at J&G Steakhouse at The St Regis Dubai, on the two key ingredients in his kitchen.

Chef Diego Solis Montes De Oca. Courtesy St Regis Dubai
Chef Diego Solis Montes De Oca. Courtesy St Regis Dubai

“Surprisingly, both ingredients have a lot in common; they are both strong in aroma and unique in flavour. They can be eaten alone or added to any dish to completely transform its flavour. Both also have a healthy element to them, so it is encouraging to incorporate them into my everyday life.”

Mint sea bass ceviche with green apple

Ingredients and method for the ceviche sauce:

36ml honey

168ml lemon juice

18g mint leaves

25g chilli jalapeño

15ml rice vinegar

4g salt

35ml extra virgin olive oil

Mix all the ingredients except the olive oil. Blend and pass through a fine strainer to create a smooth purée.

Add the olive oil very slowly to the puree and emulsify using a hand blender. Adding the oil quickly will cause the mixture to split.

Keep the purée in the chiller.

Ingredient and method to fillet the sea bass:

85g sea bass

To prepare the fish for filleting, rinse it well with cold water and pat it dry with a paper towel.

Lay the fish horizontally and start filleting by delicately ­removing the bones. Remove the tiny pin bones with the help of a needle-nosed plier.

To skin the fish, hold your knife down at one end of the fillet, positioning it between the skin and the flesh. Angle the knife slightly, and slide it through the length of the entire fish, holding tightly onto the skin with your other hand.

Cut the fish fillets into thin ­slices or any other way you prefer. Transfer to the plate and store in the chiller.

Ingredients for the garnish:

30ml rice vinegar poured over 20g cut Holland red chillies (mild spicy) at least 24 hours before

0.5g Maldon salt

3g green apple, cut in cubes

To serve:

Sprinkle the salt on top of the fish and arrange the pieces on a chilled plate.

Pour the ceviche sauce around the plate, and garnish with the pickled chillies and freshly cut apple cubes.

Sea bass ceviche. Courtesy St Regis Dubai
Sea bass ceviche. Courtesy St Regis Dubai

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Read more:

My key ingredient: Guajillo chillies

My key ingredient: Vinegar

My key ingredient: Arborio rice

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