Flavourful Discovery: Sea Bass at Zoom Skybar by Natsawan Laemluang.
There are few things better than relaxing high above Bangkok after a taxing day in the city, watching the sun going down behind the urban jungle, the high-rises lit up in a rainbow of colors. With an uninterrupted 360° cityscape view from the 40th floor of Anantara Bangkok Sathorn, Zoom Bar is on top of my list of places to visit when you are in Bangkok, especially when you are staying at your Anantara Vacation Club at Anantara Bangkok Sathorn.
Opened in November 2013, Zoom offers French Mediterranean and Asian delights, matched by a wide selection of beverages, including an appealing selection of wines and sophisticated nightcaps.
On my most recent visit we started off with some sunset cocktails. The Salt Air Margarita was topped by a cloud of Himalayan Salt foam. The balance of tequila and lime juice was perfect- neither too sour nor too strong- and there was a little surprise Chinese plum at the bottom of my glass. My friend ordered the Smoke Flitt, a delicious molecular gastronomy cocktail of Pampero Rum and fruit juices inside test tubes so that when you pour each drink a raspberry tea smoke joins the pallet.
After sunset we ordered a few of Zoom’s signature dishes as well. The Hokkaido Scallop and Tuna got me so excited when it arrived- the display and colour of the dish looked like a great piece of art. The Hokkaido Scallop was perfectly seared and paired with Akami tuna slices, tarragon reduction and an avocado wasabi dipping sauce. Also hidden in the dish was another molecular gastronomy treat of spherified lemon caviar bites which burst with just the right amount of sourness. My friend ordered Sea Bass (recipe from Head Chef Adthavorn below) which tasted simply beautiful, perfectly cooked fish with crispy skin served with wild rocket, asparagus and a slice of pancetta on the side.
Zoom is open nightly with sunset cocktails and stylish tapas and dinner available from 5:30pm. It’s a happening nightclub scene once the resident DJ starts spinning tunes nightly from 9pm – 1am.
Fillets of sea bass 200g (skin on, scaled and pin-boned )
Pancetta (Italian bacon) 1 slice
Olive oil 200g
Lemon juice 3 ¼ tbsp
Dashi stock 30g
Chicken jus 50ml
Japanese soy sauce 2 tbsp
Mirin 1 ½ tbsp
Green asparagus 150g (spears peeled)
Wild rocket ½ cup
Baby herbs 1 ¼ tsp
Salt & pepper
1. To fry the sea bass, season the fillet with salt and pepper. Heat a pan, add 50 ml of olive oil and once the oil started to sizzle, add the sea bass skin down and cook for 2 – 3 minutes. Turn the sea bass over on the other side a cook for a further 3 minutes. Rest on the side
2. Heat a pan, add 100 ml of olive oil Fry Pancetta 2-3 minutes each side. Leave it on kitchen towel.
3. Fill the large saucepan with boiling water and add a large pinch of salt. Add the asparagus, making sure they are completely submerged. Put the lid on and turn the heat to high. Cook for 2 to 5 minutes.
4. To make sauce, heat a small skillet over medium-high heat. Add butter, lemon juice, Dashi stock, chicken jus, Japanese soy sauce and Mirin. Cook until bubbly.
5. Toss wild rocket with the rest of olive oil. Season it with salt and pepper.
6. Sit skin up sea bass above 2/3 of wild rocket salad and place the rest of salad on top of the cooked sea bass. Place crispy pancetta on the side with asparagus. Pour some sauce on to[p. Garnish it with baby herbs. Enjoy!
Natsawan – is a travel nut and passionate foodie. Inspired by her Thai mother and Bangkok street food upbringing, Natsawan spent several years working in restaurants in the USA, UK and Australia. She loves sharing culinary adventures near and far, of which there are many.
Recipe by Chef Adtavorn Charoonpontithi from Anantara Bangkok Sathorn.
Learn how to create this uniquely flavourful dish while picking up secret tips from a master chef in a cooking class at Anantara Bangkok Sathorn.
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