Pan fried Barramundi/seabass with Hollandaise Sauce recipe(western cooking)

back with more recipes because of our latest catch which was Bryan's 8kg Barramundi/Kim Bak Lor!
so we had 5 kg of raw meat after filleting it and it'll be quite boring to just cook it with chinese recipes and methods.

do check back on the previous post on when and where we caught the fish from!

http://fishingkims.blogspot.sg/2014/06/the-catch-of-my-life-time-so-far.html

I'll be introducing to you what many restaurants serve and charge over $15 for a plate!trust me i've worked for several restaurants to know this and how much does it cost to actually make this dish?below $5 or less per plate I can assure you.
I'll introduce you to some products before we get started:

First off one of the better hollandaise sauce packs is from Masterfoods. I bought it for $3 for a pack which  can serve at least 4 plates but if have a better brand do let us know!

next is of course the dehydrated basil leaves from Masterfoods as well which I had laying around at home but you can always go for much cheaper ones because masterfoods is quite pricy.

today we'll be cooking pan fried Seabass with Hollandaise sauce.

so what do you need?
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Ingredients:
-1 fish fillet(barramundi/kim bak lor)
 about 2 cm thick  and 5-10cm wide(roughly 100g)

-thai asparagus(thin ones not thick ones)
as many as you like but about 7 will make it look good

-1 pack ready made hollandaise sauce pack
(unless you know how to make from scratch)

-half of a whole tomato

-salt and pepper to season

-olive oil

-basil herbs(dried for fresh is fine)

method:

preparation:
1) first of season the fish with salt and pepper and place it in the fridge for half an hour.
2) trim the bottom of the asparagus and if you like peel of the fibrous layer.
3)Dice the tomato to 0.5cm x 0.5cm cubes

cooking:
1)mix the diced tomato with some olive oil and basil,set it aside in the fridge.
2)heat up some olive oil in a frying pan and pan fry each side of the fish for 1-2mins so thats 4 mins cooking time in total.Pan fry skin side first)
3)while you pan fry the fish, start to boil a pot of water and add a few pinches of salt.add the asparagus cook for 5 mins or less or until semi soft.
(do not overcook but undercook because the heat inside the vegetable will continue to cook the asparagus)

4)remove the asparagus from the pot and drain the excess water.lay it on a round plate all in the same direction.

5)place the cooked fish on top of the asparagus.

6)using a spoon, scoop the diced tomato and place it gently against the cooked fish.

7)heat up hollandaise sauce according to the packet's instructions and drizzle on top of the fish.

season with salt and pepper

Pan fry skin side down first

why are we using a portable stove?to demostrate that this can be cooked anywhere..and also someone got excited and wanted to use the stove for no particular reason but to see how it works.

So hollandaise sauce is basically a yellow slighly sour sauce for fish in western cooking

forgot to add the hollandaise sauce for this picture

one of the simplest dishes to cook for your loved ones!

cheers and peace out!

-Abel