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Feb. 1st, 2012

Origami Seabass

Chef Chris Yeo of Straits and SINO Restaurants incorporates the culinary techniques he learned while growing up in Singapore. He first began his career as a hairdresser before crossing over into the culinary world. He can most recently be found at SINO, combining the traditional art of making Dim Sum with modern Chinese cooking methods creating a sophisticated and satisfying dining experience.

  • 4 Each Chilean Seabass, 6 oz.
  • 24 Pieces Red Bell Pepper, julienne
  • 24 Pieces Green Bell Pepper, julienne
  • 12 Each Shiitake Mushrooms, julienne
  • 48 Pieces Ginger, julienne
  • 36 Pieces Dried Longan
  • 48 Pieces Wolfberry
  • 4 Dashes White Pepper
  • 8 Ounces Origami Sauce
  • 2 Teaspoons Sesame Oil
  • 1. Place the seabass in a preassembled parchment paper boxes
  • 2. Place even amounts the peppers, mushrooms, ginger, longan, Wolfberries, and pepper directly on top of the seabass in that order
  • 3. Pour 2 ounces of the origami sauce directly on top of the fish in each box then drizzle the sesame oil around the fish
  • 4. Put the top of the parchment box back on and microwave the Seabass on high for 5 minutes

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