The Royal Plaza Hotel has had a lot to celebrate lately! On top of the food and beverage promotions and accommodation offers to celebrate the hotel's 20th anniversary, Chinese kitchen chef Gordon Cheung won the top Golden Bauhinia Cup (Chinese cuisine) for his Halibut Trio at the 2017 Hong Kong International Culinary Classic competition at HOFEX in May. Here Chef Gordon demonstrates his winning international gourmet delicacy for all.
Di King Heen at Royal Plaza Hotel is now offering its Bauhinia award-winning menu with wine pairing including the Halibut Trio. Until 30 September 2017, you can enjoy 10% off the Bauhinia award-winning menu and wine pairing. Click here for details.
The dish consists of baked mashed potato with oatmeal, Yunnan ham and sweet corn topped with roasted halibut in teriyaki sauce, pan-fried halibut in black truffle sauce and baked eggplant stuffed with halibut topped with coconut green pepper sauce.
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Ingredients (serves four) |
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| Halibut | 300g |
| Egg white paste* | 80g |
| Garnishes: Edible flowers and blue jelly made from Bols Blue Curacao and gelatin. | |
| Mashed potato with oatmeal, Yunnan ham and sweet corn topped with roasted halibut in teriyaki sauce | |
| Potato | 100g |
| Corn | 20g |
| Yunnan ham | 20g |
| Seasoned dried seaweed | one long strip |
| Salmon roe | to taste |
| Oats | 10g |
| White sesame seeds | to taste |
| Kabayaki sauce | |
| Japanese mayonnaise | |
| Garnishes: bamboo leaves, sliced radish, salmon roe | |
| Pan-fried halibut in black truffle sauce | |
| Corn | 50g |
| Chinese lettuce | 50g |
| Fresh mountain yam | 50g |
| Shredded carrot | 10g |
| Black truffle | four slices |
| Prepared black truffle sauce | 20g |
| Black truffle oil | |
| Garnishes: ginger shoots, maple leaves | |
| Eggplant stuffed with halibut topped with coconut green pepper | |
| Eggplant | 100g |
| Onion | 20g |
| Bacon | 20g |
| Egg yolk | two |
| Shredded coconut | to taste |
| Green Thai peppercorns | a few |
| Whipping cream | two large spoonfuls |
| Margarine | a small pat |
| Flour | a few grams |
| Garnishes: Lattice crisps of water, flour and oil, shredded chili and mint | |
*Use white of one egg, 20 grams of potato starch and 20 grams of oil. Mix water and potato starch 30 minutes beforehand.
Demonstration
Preparation
Mashed potato with oatmeal, Yunnan ham and sweet corn topped with roasted halibut in teriyaki sauce
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Rinse the fish and scale. Carve four diamond-shaped fillets then four rectangular fillets and dice the remainder.
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Wash, peel and boil potatoes then mash in a bowl with a spoon and add a little whipping cream and salt.
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Wash and dice ham then add the cubes and corn kernels into the mashed potato. Mix evenly and roll into four short cylinders.
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Dip mashed potato in egg white mixture and sprinkle with oats. Fry in oil on medium heat until golden brown (about 40 seconds).
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Lay out diamond fish fillets on a tray and coat with Kabayaki sauce. Bake for two minutes in an oven preheated to 180 degree Celsius. Turn and apply Kabayaki on another side then bake for another two minutes. Add extra Kabayaki when done.
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Cut the seaweed into four strips. Spread mayonnaise on the mashed potato rolls and put the baked fish fillets on top, then roll up with seaweed. Apply a little mayonnaise to the edges to bond.
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Sprinkle some sesame seeds over and garnish with salmon roe.
Pan-fried halibut in black truffle sauce
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Wash and dice Chinese lettuce and mountain yam then fry. Fry the Chinese lettuce, mountain yam and corn with truffle sauce. Divide the mixture into four portions and set by the halibut in oats.
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Dip the four rectangular fish fillets in egg white paste and fry in pre-heated black truffle oil over low heat until both sides become golden brown.
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Place the fillets on top of the truffle sauce mixture and garnish with fried carrot and sliced black truffle.
Baked eggplant stuffed with halibut topped with coconut green pepper sauce
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Wash eggplant and scrape the skin in stripe pattern with a lemon zester. Cut into four, with five-cm sections per each.
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Make a three-cm indent in each section and fry on high until golden brown, then set aside.
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Wash and dice bacon and onion then fry and set aside.
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Simmer peppercorns with flour, margarine and whipping cream on low for a minute then add the bacon and onions evenly and fill in the indents in each eggplant section.
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Fry the diced halibut on medium heat and put into the indents in each eggplant section.
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Mix egg yolk and shredded coconut evenly then pour over the eggplant sections and bake in a preheated oven at 180 degree Celsius until golden brown.
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Arrange the eggplant next to the truffle baked halibut and garnish with mint and shredded red pepper.
Di King Heen
Address: 3/F, Royal Plaza Hotel, 193 Prince Edward Road West, Mong Kok (Mong Kok East MTR Exit D)
Enquiries or reservations: (852) 2622 6161
