by Executive Chef Aaron Hooper, Joe\u2019s Downstairs \u2013 Kalim<\/em><\/p>\n At Joe\u2019s 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 \u2014 a true showcase of coastal sophistication and modern technique.<\/p>\n For the Fish<\/strong> For the Mustard Emulsion<\/strong> For the Mushroom Ragout<\/strong> For the Arugula Pesto<\/strong> Fish<\/strong> Mustard Emulsion<\/strong> Mushroom Ragout<\/strong> Arugula Pesto<\/strong> 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.<\/p>\n","protected":false},"excerpt":{"rendered":" Pan-Seared Phuket White Snapper by Executive Chef Aaron Hooper, Joe\u2019s Downstairs \u2013 Kalim At Joe\u2019s 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 \u2014 a true showcase of coastal […]<\/p>\n","protected":false},"author":3,"featured_media":863,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[67],"tags":[91,226,126,73,12,157],"class_list":["post-862","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-fine-dining","tag-joes-downstairs","tag-kalim","tag-recipes","tag-seafood","tag-white-snapper"],"acf":[],"_links":{"self":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/862","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=862"}],"version-history":[{"count":2,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/862\/revisions"}],"predecessor-version":[{"id":866,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/posts\/862\/revisions\/866"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media\/863"}],"wp:attachment":[{"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/media?parent=862"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/categories?post=862"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thephuketnews.net\/WOP\/wp-json\/wp\/v2\/tags?post=862"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nIngredients<\/h3>\n
2 white snapper fillets (165 g each, skin-on)
Salt to taste
2 tbsp grapeseed oil<\/p>\n
Juice of 1 lemon
Juice of \u00bd orange
1\u00bd tsp honey
2 tbsp whole grain mustard
1 egg yolk
\u00be cup extra virgin olive oil
Salt to taste<\/p>\n
200 g fresh shiitake mushrooms, thinly sliced
4 strips quality bacon, finely chopped
\u00bd stalk leek, thinly sliced
3 garlic cloves, crushed (peel-on)
Salt and pepper to taste<\/p>\n
\u00bd cup milk
2 garlic cloves, peeled
175 g wild arugula
Extra virgin olive oil
Lemon juice to taste
Salt to taste<\/p>\n
\nMethod<\/h3>\n
Season snapper with salt. Pan-sear skin-side down in grapeseed oil until crisp. Transfer to a 230\u00b0C oven for 6\u20137 minutes until just cooked through.<\/p>\n
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.<\/p>\n
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 saut\u00e9 until tender. Remove garlic, add a splash of chicken stock or cream if desired, return bacon, and season.<\/p>\n
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.<\/p>\n
\nTo Plate<\/h3>\n