|Pacific Rim Grouper
Asian and Southwestern accents are particularly strong in the
'fusion' stylings of Jeff Frederick, the corporate executive chef of
Regal Hotels International. To produce his culinary repertoire, Chef
Frederick frequently favors cottonseed oil, which he prizes for its
neutral flavor, its sterling clarity and its delicate density.
As the Corporate Executive Chef of Regal Hotels
International, Jeff Frederick appreciates the importance of a good
business plan. He is entrusted with the high stakes development of
ambitious restaurant projects at these upscale hospitality properties
throughout the U.S. and the Pacific Rim.
Cottonseed oil, explains Frederick, is of value in many of his
creations because it so attractively assumes a neutral role. Whether used
as a cooking medium or as an ingredient, cottonseed oil allows the chef to
fine tune his flavors and colors without interference from an overly
aggresive base. Frederick particularly appreciates the fact that
cottonseed oil is sturdy enough to have a high flash point as a frying
medium, but at the same time has a low enough density to avoid coating a
diner's mouth when it's used in salid dressings.
"I want the customer's mouth to be full of exciting flavors,"
says Frederick, "not coated with oil."
|Pacific Rim Grouper
Yeild: 1 serving
- 6 oz. grouper
- 1 Tbsp. soy sauce
- 1 Tbsp. cornstarch
- 3 oz. cottonseed oil
- 6 oz. soba noodles
- 1/8 each zucchini, yellow squash, carrot
- 1 oz. crawfish tails
- 1 Tbsp. cilantro
- 1 tsp. black sesame seeds
- 1 tsp. cottonseed oil
- 2 oz. stir fry sauce
- 1 tsp. ginger-garlic sauce
- 2 oz. mixed lettuces
- 1 Tbsp. Scallion Relish*
- Dip grouper into soy sauce and dust with cornstarch.
Shallow fry in 3 oz. cottonseed oil for 1-2 minutes
each side until crisp. Finish in oven.
- Stir fry soba noodles, zucchini, squash, carrots,
crawfish tails, cilantro and sesame seeds in 1 tsp.
cottonseed oil. Add stir fry and ginger-garlick
- To serve, place grouper on top of stir fry elements
and lettuces. Top with Scallion Relish.
Combine 1/2 cup grated ginger, 1/2 cup chopped cilantro,
3/4 cup soy sauce, 1/2 cup cottonseed oil, 2 tsp. sesame
oil, 1 cup scallions, and 1 Tbsp. each crushed red
peppers and garlic.