CELEBRATED Chef Tawachai Chuto has been enticing food lovers to the Gulf Hotel’s Royal Thai Restaurant since 2002 and still enjoys exploring and creating new dishes using all the flavours and spices from the region.
Mr Chuto, 48, has more than 30 years experience and has been preparing fine food in 11 countries — Australia, Malaysia, Japan, Germany, Sri Lanka, China, Ireland, Finland, Holland, the US and Bahrain.
Royal Thai presents authentic exotic traditional Thai cuisine at its best indulged with the unmatched hospitality of the land of smiles.
Mr Chuto, right, shares one of his favourite recipes with GulfWeekly readers …
snow fish with chilli and lime
Ingredients
Snow fish 1 pc (450gm)
Hot chillies 5 pcs
Garlic 5 cloves - peeled
White spring onion stems 2 pcs - cut into 1 1/2 long pieces
Lime juice 3 tbsp
Light soy sauce 1 1/2 tbsp chicken stock 1/2 cup
Thin slices of lime for garnish
Method
1. Scale the fish, slit down the middle and remove the insides. Trim off the tail end and clean thoroughly. Score diagonally on both sides, then arrange on a plate.
2. Chop the chillies finely, mix with the stock and stir well. Follow with lime juice and light soy sauce, stir again to mix well. Pour over the fish, sprinkle sping onion and garlic on top.
3. Steam over boiling water on high heat for 10-15 minutes or until done. Remove from the steamer, garnish with slices of lime and serve while steaming hot.
Serves 4
