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