A sea of options

Pomfret: 250 gms 

Cornflour for dusting: 100 gms 

Cornflour starch: 100 gms 

Maida: 50 gms 

Tomato sauce: 150 ml 

Sugar: 100 gms 

White vinegar: 150 ml 

Salt: pinch 

Pepper: pinch 

Water: 150 ml 

Black soya sauce: few drops 

Dash of oil Cucumber: 20 gms 

Onion: 20 gms 

Tomato: 20 gms 

Pineapple: 50 gms 

Capsicum, peas: 50 gms each

Slit the pomfret sideways, season with salt and pepper; marinate with maida, cornflour and egg. Dust with cornflour. Deep fry and keep aside. 

Cut small cubes of cucumber, onion, tomato, pineapple, capsicum and put in some green peas. 

Keep the fried pomfret aside in a standing position. 

Heat the wok, add few drops of oil and add the vegetables. Now add water, tomato ketchup, sugar, pinch of salt and vinegar. 

Bring the sauce to a boil, add cornflour starch and let it thicken. 

Add black soya sauce and a dash of oil. Pour the mix on the pomfret. 

Serve hot.

Sea bass: 600 gms 

Garlic: 10 cloves 

Extra virgin olive oil: 1 litre 

Salt and pepper to taste '

Mussels: 20 gms 

Shimeji mushrooms: 300 gms 

Green asparagus: 300 gms 

Tomato whole: 1 kg 

Walnuts: 50 gms 

Cherry tomatoes: 200 gms 

Parmesan grated: 200 gms 

Thyme: 50 gms 

Basil: a bunch 

Parsley stalks: 20 gms 

Red onion sliced: 50 gms 

Prawn cartilage: 100 gms 

Vegetable stock: 4 litres

Peel, cut in half and de-seed the tomatoes, mix them with some olive oil, four cloves of garlic, basil and add salt to taste. 

Lay them in a tray with baking paper and put them in for 50 minutes at 120 degrees Celsius in an oven. Once the tomatoes are done, place them in a blender container, add the roasted walnuts, parmesan cheese, 200 ml olive oil and blend to a paste. Season to taste. Keep it aside. 

Braise the red onions, add the prawn cartilage and cook well. Then add vegetable stock till it manages to cover the prawns. Reduce it to half the stock and then strain and filter, discarding the prawn cartilage. Season to taste and then once it cools down mix with the tomato pesto and strain it to form a dense sauce. Keep aside. 

Open the mussels and saute with garlic, parsley stems and white wine.  

Cut the cherry tomato into half and clean the mushrooms. 

In a saucepan pour some olive oil, one clove of garlic and cook till golden colour, add the shimeji mushrooms, asparagus, saute well, add some thyme and cook till al dente.  

Finally take the sea bass steaks, season well with salt and pepper, scrub with garlic and thyme, sear well and cook in the oven for about 15 minutes at 180 degree Celsius. 

On a plate pour the sauce with tomato pesto, place the sea bass steak, on top add the mussels and the sauteed mushrooms, asparagus along with cherry tomatoes, slightly marinated with garlic, olive oil and mussels. Serve by drizzling olive oil.

Australian john dorry/ sea basa: 180 gms 

Salt: 5 gms 

Pepper: 2 gms 

Potato: 70 gms 

Garlic: 10 gms 

Carrot: 20 gms 

Zucchine: 15 gms 

Babycorn: 15 gms 

Broccoli: 15 gms

Onion: 50 gm 

Redwine vinegar: 15 gm 

Butter: 20 gm 

Lemon juice: 10 ml

Marinate the fish  fillet with salt,pepper,olive oil and lemon juice. Keep aside. 

To prepare the sauce, reduce onion with red wine vinegar, clariffy  butter in another pan, add clarified butter to the onions and let the sauce cool down. 

Sear the marinated fish in a seasoned pan. Once the fish is 80 per cent cooked, add the sauce and slowly braise, off the flame. 

Mash boiled potatoes and add cream, butter and some seasoning. 

Cut and blanch the vegetables. Saute in olive oil. 

Put a quennel of potato mash in a plate and the sauteed vegetables. 

Keep the fish on top of the potato, veggies and pour sauce on top.