Citrus Crusted White Snapper – Sala Bua Restaurant, Patong

Citrus crusted white snapper with lemongrass cream and shiitake polenta by Chef George Newling-Ward at Sala Bua Restaurant, Patong.

Citrus Crusted White Snapper and Pan-Seared Shiitake Polenta with Lemongrass Cream

by Chef George Newling-Ward, Sala Bua Restaurant – Impiana Resort Patong

At Sala Bua Restaurant inside Impiana Resort Patong, Chef George Newling-Ward pairs coastal Thai freshness with classical technique. His Citrus Crusted White Snapper balances crisp texture and bright aromatics, finished with lemongrass cream and pan-seared shiitake polenta for a refined yet approachable dish.

White Snapper Fillet

Ingredients
1 white snapper fillet
Spring onions
Cherry tomatoes
Zest of lemon and lime
Chopped parsley
5 ml olive oil

Method
Mix breadcrumbs, citrus zest, and olive oil. Cut the fillet into three slices, season, and coat in breadcrumbs. Bake at 180°C (360°F) for 5–6 minutes until golden brown.

Lemongrass Cream

Ingredients
1 cup cooking cream
1 lemongrass stalk
1 shallot
Salt and pepper
Sugar
1 cup water

Method
Chop lemongrass and simmer 20 minutes to infuse. Strain and reduce to ⅓ cup. Add sliced shallot and cream; reduce slowly until thick. Season with sugar, salt, and pepper.

Shiitake Polenta

Ingredients
1 tbsp olive oil
2 cups water
½ tbsp salt
½ cup polenta
1 tbsp butter
10 g shiitake mushrooms
1 small shallot
1 garlic clove
2 tbsp cream

Method
Sauté minced shallot and garlic in olive oil, add sliced shiitake and cook 30 seconds. Pour in water, salt, and cream; bring to a boil. Whisk in polenta and stir until thick. Finish with butter. Spread into a tin to set, cut into triangles, and sear until crispy. Sauté green onions and tomatoes for garnish.

Chef George Newling-Ward

Executive Chef at Sala Bua Restaurant – Impiana Resort Patong

Originally from the UK, Chef George Newling-Ward’s culinary inspiration stems from his grandmother’s farm-to-table kitchen. After training in the British Virgin Islands and staging at London’s Savoy Hotel, he honed his skills at Le Cabanon French Bistro before moving to Thailand.

Now based in Phuket at Impiana Resort Patong, Chef George focuses on seasonal produce and balanced flavors — bringing European refinement to Phuket’s vibrant culinary scene.