HAREESH GOPALAN

DUSIT THANI DUBAI

Hareesh Gopalan’s enticing culinary journey began in 2000, spanning across multiple destinations. He has worked in some of the world’s most prestigious hotels. With a drive to constantly strive for more. With his a well versed repertoire and previously having worked in five-star hotels such as The Ritz-Carlton Dubai, prestigious restaurants such as District by Amalfi, part of Le Royal Meridien, Abu Dhabi where he honed his skills with Italian cuisine, and both Riccardo and Bukhara, part of Sheraton, Kuwait. Currently curating 24th St. Dubai’s all-new World Street Food restaurant menu that offers world-street dishes in a highstreet setting. A one-stop street-style foodie destination, where he enjoys the freedom to play with flavours and flair that astounds the taste buds and diners can embark on a culinary exploration of delicious tastes, surrounded by splashes of colours, culture and creativity.

DECONSTRUCTED GULF GROUPER SAYADIYA

INGREDIENTS Fish

180g grouper fillet portion / 4g 5 spice blend / 2g cinnamon / 2g slow fried garlic, chopped / 2g slow fried onions, chopped / 2 whole black pepper / 2g whole cumin / 2g lemon juice / 10g olive oil

Method

All the mentioned whole spices to be dry tossed in a cast iron skillet and blend it to a fine powder, keep in a dry and air tight container. Mix all the spices mentioned for the marinade with onions and garlic. Blend to a smooth powder, add olive oil, and marinate the fish. Best to be kept overnight.

Rice

200g basmati rice / 80g onions, sliced fine / 10g 5 spice blend / 2g cinnamon / 4g cinnamon, dried tossed and powdered / 1 dry lemon / 2g bay leaves 2g slow fried garlic, powdered / 2g whole black pepper / 2g whole cumin / 4g sun dried coriander 40g butter / 10g olive oil / brown fish stock / 2g each - slice almonds, fried onion, coriander and parsley sprigs

Method

Wash and keep the rice soaked for 30 minutes. In a thick bottom pot, sauté the onions in olive oil until it is caramelized with the whole spices. Add the spice blend and mix. Immediately add the strained rice and salt. Pour over the hot well-seasoned brown fish stock and cook till it is done. Spread more fried onion and nuts. Cover tightly and keep aside. On a cast iron skillet add some olive oil and a knob of butter. Once the pan gets hot, place the marinated fish, once the marinade starts to crackling, place it on the stone base oven, baste the fish till it done and it has a crispy texture. Turn the fish and sprinkle freshly chopped coriander and parsley. Place the rice on a serving plate with the fish steak and spread crispy fried onions, pomegranate seeds, sumac and toasted pine seeds. Serve it with a mixed salad with fresh pomegranate seeds, molasses, and a side brown fish stock reduction enhanced with fresh coriander and butter.

by HAREESH GOPALAN