Marinated Yellowtail Scad Fish on Mashed Potatoes and Corn Beer – etHo’s Restaurant and Lounge, Kalim

Marinated Yellowtail Scad Fish on Mashed Potatoes and Corn Beer

by Executive Chef Wuttisak Wuttiamaporn, etHo’s Restaurant and Lounge – Kalim

At etHo’s Restaurant and Lounge, Executive Chef Wuttisak merges Mediterranean flair with Thai creativity. His marinated yellowtail scad fish balances citrus brightness and herbal aromatics, layered with buttery mashed potatoes and a signature corn beer reduction that brings a subtle sweetness and depth of flavor.

Ingredients

100 g yellowtail scad fillet
100 g mashed potato
30 g corn beer
15 g capers
20 g dill
15 g endives
30 g crispy seaweed
10 g lemon basil microgreens
50 g chopped onion
20 g kaffir lime leaves
30 g orange zest
100 g orange juice

Corn Beer

200 g sweetcorn
1 bottle of beer (marinate for 8 hours)

Method

1. Remove bones from the fish fillets and lay skin-side down in a deep dish.

2. Scatter onion, lime leaves, bay leaves, and orange zest over the fish.

3. Combine orange juice and spices in a saucepan. Bring to a boil, then remove from heat and cool completely.

4. Pour the cooled marinade over the fillets and refrigerate for 3 hours.

5. Drain and plate the fish with onion rings and garnish with capers, dill, endives, seaweed, and lemon basil microgreens.

6. Serve with creamy mashed potatoes and chilled corn beer.