Mains Protein Recipes

Sea Bass with Cocoa Crumbs, Cabbage and Goulash

Tender sea bass is elevated with aromatic and crunchy cacao nibs in this unusual savoury dish. Recipe by Peter Find, executive chef at the Ritz-Carlton Hong Kong.

Recipe by Peter Find, executive chef at the Ritz-Carlton Hong Kong.

*Featured in Crave’s Issue 80, February 2017

1 day; 30 minutes

(Serves 1)

1kg white cabbage
1 tbsp oil
100g onions, thinly sliced
50g bacon, diced
1 tsp Hungarian paprika pepper
100ml cooking cream

1kg onion, thinly sliced
1kg beef cubes
500g red bell pepper, diced
2 tsp Hungarian paprika pepper
2L beef stock

Sea Bass
20g breadcrumbs
15g cacao nibs
15g butter
Salt and pepper, to taste
1 tsp olive oil
160g sea bass fillet


1. Prepare the cabbage
Finely shred the cabbage. Add oil to a pan over low heat and sauté the cabbage for one minute. Add the onion and bacon, and sauté for another two minutes. Add the paprika and cream and bring to a simmer. Reduce for five minutes until the jus just covers the cabbage. Refrigerate overnight in a tightly sealed container.

2. Cook the goulash
Sauté the onion over low heat for two minutes. Add the beef cubes and bell pepper and pan-fry over medium heat for two minutes. Add the paprika and beef stock. Simmer for two hours or until tender. Drain the mixture, but keep the clear jus.

3. Prepare and toast the cacao nibs
In a dry pan over low heat, toast the breadcrumbs and cacao nibs for one to two minutes, tossing occasionally. Add the liquefied butter and cook for one minute. Set aside.

4. Pan-fry the sea bass
Marinate the sea bass with a pinch of salt, pepper and olive oil. Sous-vide for eight minutes. Pan-fry the sea bass in olive oil and butter over medium heat for one to two minutes.

5. Assemble and serve
Reheat the cabbage and goulash jus. Form a circle in the middle of a plate with the cabbage and add the goulash around. Place the sea bass on the cabbage and top with the cacao nib mixture. Serve.


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