by Executive Chef Weerayut \u201cOudi\u201d Utedpornratanakul, Senzees Restaurant \u2013 Eastin Yama Hotel, Kata<\/em><\/p>\n At Senzees Restaurant, Executive Chef Weerayut \u201cOudi\u201d 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 \u2014 a balance of crisp texture, gentle sweetness, and vibrant coastal flavour.<\/p>\n 200 g grouper fillet Provencal Sauce (50 g)<\/strong> Pan-Fried Grouper<\/strong> Vegetables & Quinoa<\/strong> Provencal Sauce<\/strong> To Serve<\/strong> Pan-Fried Grouper by Executive Chef Weerayut \u201cOudi\u201d Utedpornratanakul, Senzees Restaurant \u2013 Eastin Yama Hotel, Kata At Senzees Restaurant, Executive Chef Weerayut \u201cOudi\u201d 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 \u2014 a balance of crisp texture, gentle sweetness, […]<\/p>\n","protected":false},"author":3,"featured_media":816,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[208,147,195,44,206,73,12,207],"class_list":["post-814","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-eastin-yama-hotel","tag-french-cuisine","tag-grouper","tag-kata","tag-provencal-sauce","tag-recipes","tag-seafood","tag-senzees-restaurant"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/814","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/comments?post=814"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/814\/revisions"}],"predecessor-version":[{"id":819,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/814\/revisions\/819"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/816"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=814"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=814"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=814"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
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<\/p>\n
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<\/p>\n
\nMethod<\/h3>\n
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.<\/p>\n
In the same pan, add olive oil and saut\u00e9 onion, dried apricot, black quinoa, and spring onion. Season lightly. Grill the vegetables \u2014 baby carrots, onion, asparagus, zucchini, and apricot halves \u2014 until golden.<\/p>\n
In a saucepan, saut\u00e9 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.<\/p>\n
Arrange black quinoa on a plate, top with crispy grouper, and add the grilled vegetables. Spoon Provencal sauce over and around the dish.<\/p>\n","protected":false},"excerpt":{"rendered":"