Tuesday 21 / May / 2024
In this recipe, Chef Ye Aung of Hormuz Grand Muscat shows how a simple fish dish can be elevated when accompanied with Mediterranean flavours, which are easy to get your hands on.
Ingredients :
160 gm of hamour fish 80 gm potato tourné 30 gm zucchini 10 gm eggplant
20 grams of onions 20 g tomato sauce 2 pcs lemon wedge thyme
Preparation:
1. Season the hammour fish with salt and ground pepper olive oil.
2. Grill all vegetables and arrange them under the fish.
3. Dress with tomato sauce.
4. Wrap with baking paper and place in oven 190'c for 20 mins.
An adept Sushi Specialist, his culinary journey is adorned with accomplishments from prestigious establishments like Rixos Premium Dubai and Muscat Airport Oman. Professional in kitchen operations, ingredient mastery, and crafting exceptional sushi varieties, he's dedicated to orchestrating culinary moments that captivate the senses. His journey underscores precision, innovation, and meaningful connections with peers and patrons alike.
Hailing from Myanmar, Chef Ye Aung epitomizes culinary excellence while upholding time-honoured traditions. Infused with creativity and meticulousness, each dish he creates becomes a harmonious masterpiece of taste and culture, delighting both the eye and the palate.
'Baked Hamour fish and Mediterranean vegetable tian' is one of his dishes infused with creativity and meticulousness.
Eat well, feel great
Hormuz Grand is offering healthy meals (less than 280 calories) everyday from 3:00 pm onwards at only OMR 12 net per person. Call 99529741 to reserve your spot.
