Had a great afternoon Brunch at Sun Ray Cafe at 79 Brighton Crescent, feasting on their Signature Pan-Fried Seabass with Potato and Fennel Broth garnished with a dash of raw fresh Alfalfa sprouts at $22, and served all day including lunch, dinner, brunch. The broth is made of potatoes and fennel in a base of fish stock and white wine.
The Core Ingredients of this specialty dish are : chilled fresh live farmed Seabass (marinated in lemon juice, salt, pepper), fresh raw Alfalfa sprouts to garnish, fresh fennel, fresh potatoes, fish stock (made in-house), white wine, garlic, onions, butter, parsley, lemon juice, salt, pepper.
How it is prepared : Chef Vinesh marinates the Seabass (from Malaysia Supplier, live farmed fish comes chilled) using lemon juice, parsley, salt and pepper overnight, then pan fried the Seabass in pan for two minutes on each sides, then baked it in the oven at 180 degrees, for about three minutes. The fish is very flavorful, a little earthy taste, meaty, firm, and a sweet flavor in the skin.
To make the broth, Chef Vinesh thin sliced the fennel and potatoes, then sauteed the garlic and onions, adding the potato and fennel together. The fish stock is made in house by the kitchen. The fish stock is added to the fennel and potato, with the white wine and cooked for one and a half hour at low heat, reducing it until the broth thickens and the potato becomes mushy. Usually the kitchen cooks batches of the broth using about one kg of potatoes for every half kilo of fennel to make a whole pot of broth for ready use. The broth has a sourness coming from the white wine, plus a buttery flavor coming from the butter that is used to monté this dish at the finishing.
Food Tasting Notes : The Seabass is nicely cooked with a brown crisp layer on the outer skin yet tender and juicy inside. The fennel and potato broth has a lightly salty savory flavor, the fish stock is used to thicken the broth. The Seabass has a mildly earthy flavor, and blends pretty well with the savory taste of the broth. When you chew the Seabass with the raw fresh Alfalfa sprouts, with a mouthful of the fennel potato broth, the overall taste is sweet, savory, buttery, mildly salty with a wholesome feel as the broth gives you that feeling of satisfaction. The portion is just nice for one person and makes a wholesome meal, plus the cooking time is below 10 minutes so it is great for hungry souls who cannot wait to tuck in !!
36 year old Engineer turned Budding Entrepreneur and Accomplished Chief Barista and The Specialty Coffee Association of Europe Authorized Trainer Mr Dave Lim (himself has a SCAE Coffee Diploma) who conducts Coffee Brewing Classes and Coffee Appreciation Classes regularly at his Sun Ray Cafe.
The soft-spoken, patient, creative, hunky Chef Vinesh Shenthil Kumar with more than 16 years' of culinary experience under his belt, specializing in Western, Asian, Fusion Cuisine, who helms the kitchen at Sun Ray Cafe, dishing out delectable fusion Cuisine at Sun Ray Cafe.
Sun Ray Cafe is located at :
79 Brighton Crescent,
Serangoon Gardens,
Singapore 559218
Tel: 62838700
Email: happy@sunray.sg
Website http://www.sunray.sg
https://www.facebook.com/SunRayCafeSG
Opening Hours :
Mon - Tue: 6:00 pm - 11:00 pm
Wed - Thu: 11:00 am - 11:00 pm
Fri: 11:00 am - 12:00 am
Sat: 10:00 am - 12:00 am
Sun: 10:00 am - 11:00 pm
No comments:
Post a Comment