MASTERCLASS
Whole fish butchery
The sustainability movement has been one of the biggest gamechanging trends in the F&B industry. While Western diners are leading the charge with farm-to-table concepts and minimal waste menus, traditional Chinese restaurants have not followed suit.
Yellow Pot, however, is one of the few exceptions. Under Six Senses Duxton’s philosophy of nourishing and sustainable hospitality, Yellow Pot is one of the first Chinese restaurants in Singapore to be wholly committed to working towards full sustainability by carefully sourcing ingredients and reducing food waste. Its Chinese chef, Sebastian Goh, works closely with a wide range of sustainable suppliers, from vegetable farms in Malaysia, vertical farms in Singapore, to certified sustainable New Zealand fisheries harvesting wild-caught king prawns.
Goh adopts a methodical style of food preparation, withholding additives and focusing on natural products, taking his time to coax out their maximum flavour. Here, he meticulously crafts a three-course meal out of a single barramundi fish. The sustainable fish, courtesy of Kuhlbarra, is completely utilised right down to the bone.
After carefully filleting the fish, Goh sears the bones to a deep golden brown to develop a caramelised flavour, which results in rich, unctuous fish stock that can be used in soups or as a base for sauces. The browning of the bones is vital to the trio of barramundi; the Maillard reaction of the flesh is what produces the milky colour of the stock, which is often achieved in other establishments with the addition of carnation milk. This deeply-flavoured stock is then used as the sauce for the Steamed Barramundi. Try to get each piece to a portion size of 50g as the steaming time stated in the recipe is calibrated to this, and ensures they come out tender and flaky.