Pan-Seared Phuket White Snapper
by Executive Chef Aaron Hooper, Joe’s Downstairs – Kalim
At Joe’s Downstairs, Executive Chef Aaron Hooper transforms local Phuket white snapper into a refined expression of texture and balance. Crispy-skinned fish meets earthy shiitake bacon ragout, bright arugula pesto, and a delicate whole-grain mustard emulsion — a true showcase of coastal sophistication and modern technique.
Ingredients
For the Fish
2 white snapper fillets (165 g each, skin-on)
Salt to taste
2 tbsp grapeseed oil
For the Mustard Emulsion
Juice of 1 lemon
Juice of ½ orange
1½ tsp honey
2 tbsp whole grain mustard
1 egg yolk
¾ cup extra virgin olive oil
Salt to taste
For the Mushroom Ragout
200 g fresh shiitake mushrooms, thinly sliced
4 strips quality bacon, finely chopped
½ stalk leek, thinly sliced
3 garlic cloves, crushed (peel-on)
Salt and pepper to taste
For the Arugula Pesto
½ cup milk
2 garlic cloves, peeled
175 g wild arugula
Extra virgin olive oil
Lemon juice to taste
Salt to taste
Method
Fish
Season snapper with salt. Pan-sear skin-side down in grapeseed oil until crisp. Transfer to a 230°C oven for 6–7 minutes until just cooked through.
Mustard Emulsion
Whisk all ingredients except olive oil in a bowl. Slowly drizzle in olive oil while whisking until the sauce thickens to a smooth emulsion. Adjust seasoning.
Mushroom Ragout
Render bacon over medium heat until crispy. Reserve half the fat in the pan and remove bacon to paper towel. Add leek and garlic, cook until soft. Add shiitake and sauté until tender. Remove garlic, add a splash of chicken stock or cream if desired, return bacon, and season.
Arugula Pesto
Simmer garlic in milk until soft; discard milk. Poach arugula in salted boiling water for 1 minute, shock in ice water, then drain and press dry. Blend arugula and garlic, drizzling in olive oil until smooth. Finish with lemon juice and salt.
To Plate
Spoon mushroom ragout onto the plate. Place the snapper skin-side up on top. Drizzle mustard emulsion outward from the fish and finish with a line of arugula pesto. Serve immediately.
