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FISH-LOVERS in Bahrain are in for a treat at CafŽ Italia in Adliya as award-winning chef Twedi Martatna aims to tempt the taste-buds with an exotic new catch.
His latest special - which diners sampled for the first time last week - is the 'Creamy Dory' otherwise known as the Pangasius Bocourti or Basa Fish. It is native to the Mekong River Delta and Chao Phraya Basin in Vietnam and is being imported especially for the restaurant each week.
Chef Twedi said: "The meat of Creamy Dory is very soft and succulent, is a pretty tasty fish, with a delicate texture and nice white flesh. The fast-flowing waters of the Mekong River give Creamy Dory meat a cleaner taste than a lot of local freshwater fish raised in stagnant ponds, where algae impart a noticeable off flavour."
This kind of fish should be cooked simply using moist heat such as sautŽ, steamed or poached.
According to the chef if the dish is grilled or baked the texture becomes dry and tasteless.
Chef Twedi cooked the Creamy Dory with lemon, capers and Kalamata Olive in rich fish broth and served it with herbed roasted potato and wilted green salad with balsamic dressing.
Business executive Neil Gunby and his wife Lauretta of Barbar were one of the first diners to be tempted by the dish and described it as "absolutely gorgeous".
Mr Gunby believes it will also be a hit with people who may be put of by the smell and texture of other fish but are looking for a tasty alternative to red meat.
Chef Twedi, right, said he was "excited" about the positive response and believes it be a huge hit on the menu because it is unique and "totally different" from hamour or salmon. "I don't think any other restaurant in Bahrain serves Creamy Dory," he added.
