Pan-Fried Grouper
by Executive Chef Weerayut “Oudi” Utedpornratanakul, Senzees Restaurant – Eastin Yama Hotel, Kata
At Senzees Restaurant, Executive Chef Weerayut “Oudi” Utedpornratanakul combines Mediterranean finesse with Asian warmth. His Pan-Fried Grouper brings together tender white fish with grilled vegetables, black quinoa, and a rich Provencal sauce — a balance of crisp texture, gentle sweetness, and vibrant coastal flavour.
Ingredients
200 g grouper fillet
5 g salt
5 g pepper
10 g olive oil
10 g baby carrots
30 g onion, cut 1 inch
40 g asparagus
20 g zucchini
20 g black quinoa
10 g dried apricot
10 g onion
30 g apricot halves
5 g spring onion
Provencal Sauce (50 g)
2 fish bones
200 g onions
100 g carrots
100 g leek
100 g tomato paste
20 g dill
10 g black olives
10 g diced tomato
Method
Pan-Fried Grouper
Season the grouper with salt and pepper. Pan-fry at medium heat until the skin is crisp and the fish is cooked through. Set aside.
Vegetables & Quinoa
In the same pan, add olive oil and sauté onion, dried apricot, black quinoa, and spring onion. Season lightly. Grill the vegetables — baby carrots, onion, asparagus, zucchini, and apricot halves — until golden.
Provencal Sauce
In a saucepan, sauté onion, carrots, and leek with butter. Add fish bones, dill, black olives, and tomato paste. Pour in water and simmer gently until reduced and well-bodied. Strain if desired.
To Serve
Arrange black quinoa on a plate, top with crispy grouper, and add the grilled vegetables. Spoon Provencal sauce over and around the dish.
