Great British Menu ™
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Pan-fried Hake with Panang Sauce
Pan-fried Hake with Panang Sauce, Charred Vegetables and Nam Pla Salad.
Hake filleted into portions and brined before pan frying, finished with butter. Served on a homemade panang sauce made with a paste of lemongrass, galangal, shallots and kaffir lime. Nam pla salad dressing made with chilies, garlic, fish sauce, lemon juice and sweet chili, dressed over carrots and bean sprouts with roasted peanuts on top. Charred and barbecued sweet corn, baby corn and charred spring onions for earthiness. Finished with curry leaf and lemongrass oil. Rohan adjusted the chili level down from his initial plan, aware of feedback about heat from his first course.
Adam Handling: The hake was cooked very well. I would have just liked the skin to be crispier. The panang sauce was delicious and had all the aromatics I was hoping for. The biggest issue for me was the nam pla salad. For me, it had too much chili heat. It was very spicy. || Veteran feedback (kitchen): Adam praised the panang sauce during cooking, calling it delicious with a perfect amount of spice. He noted the concern that heat was already an issue in the first course. Adam reminded the chefs the dish needs to be for a banquet, not just for himself. || Peer feedback: Orry noted that adding lemon juice at the end softened the crispy skin. Orry questioned why Rohan did that. Orry said the skin was not crispy despite Rohan's confidence. Hannah found it tasty but said the heat was too much for her personally. Orry said he was not really sure the vegetables at the bottom were needed. || Score: 7 || Eliminated after this round (tied on 14 points with Jun and Hannah; placed fourth in canape ranking tiebreaker)
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