Prod.’s culinary team uses modern cooking techniques to put a spin on traditional Thai recipes that embrace local seafood and ingredients. Their knowledge of different unique cooking methods allows our chefs to manipulate the texture and enhance the flavors of food.
While rooted in Thai culinary heritage, our cooking methods showcase a commitment to innovation, resulting in unique dishes that provide an extraordinary dining experience.
Using the Dry-Aged Fish Method
Dry aging is traditionally associated with beef but is also used in seafood. This process involves curing fish in a controlled environment where humidity, temperature, and airflow are regulated to intensify the flavors and improve the texture of the fish.
During dry aging, whole fish are hung or placed on racks in a refrigerated room designed to support the process. The fish is left uncovered for several days or weeks so that the moisture evaporates. The dry-aged method allows enzymes naturally present in the fish to break down the muscle fibers, resulting in tender and flavorful meat. Over time, the exterior of the fish forms a crust that acts as a barrier, protecting the inner flesh from spoilage while allowing it to mature in flavor and texture.
Popular fish used for the dry-aged cooking technique include seabass, mackerel, snapper, and grouper. These fish develop a rich, concentrated seafood flavor. At Prod., we select the best local catch to undergo this process and incorporate into our dishes to add depth and sophistication.
Guide to Dry Aging Fish
Choose fish with firm flesh and high fat content, such as tuna, swordfish, or kingfish. At Prod., we use seabass and mackerel. These species are best suited for dry aging due to their dense texture which can withstand the aging process.
Rinse the fish under cold water and pat it dry with paper towels. Trim off any excess skin or fins, leaving the scales intact. Place the fish on a wire rack set over a baking sheet to allow air circulation around it.
Set up a dedicated refrigerator or aging chamber with controlled temperature and humidity settings. Aim for temperatures between 0°C to 2°C (32°F to 36°F ) and humidity levels around 80%.
Check the fish regularly to ensure it is aging properly within a period of 7 to 21 days. The outer layer may develop a crust, which is normal. However, if you notice any signs of mold or off-putting odors, discard the fish immediately.
After the desired aging period, remove the fish from the aging chamber. Trim off the outer crust and any discolored areas. The remaining flesh will be tender and flavorful, ready to be prepared and served.
Using the Wet-Aged Fish Method
At our seafood restaurant in Thailand, we use the wet-aged fish method to ensure the seafood retains its authentic taste. Contrasting with dry aging, wet aging involves storing fish in a moisture-retaining environment, such as a vacuum-sealed bag, which prevents dehydration and keeps the fish’s natural juices intact.
This method speeds up the enzymatic and biochemical processes within the fish itself, allowing the enzymes to tenderize the meat without losing the original flavors and juices. The result is a piece of fish that is tender and moist, with a clean, pronounced flavor that is true to its fresh state.
The wet-aged fish method is popular in Thailand as it allows the fish to retain its natural weight and texture. Fish like seabass, barramundi, tuna, salmon, and mackerel are ideal for wet aging, resulting in more tender and flavorful fish that complement the bold spices and aromatic herbs used in Thai dishes.
Guide to Wet Aging Fish
Opt for fish suitable for wet aging, such as white-fleshed varieties like barramundi or snapper. We also use seabass at Prod. These fish are known for their delicate texture, which benefits from the wet aging process.
Place the fish in vacuum-sealed bags or airtight containers to prevent moisture loss. Ensure the fish is fully submerged in its natural juices to facilitate aging.
Store the packaged fish in a refrigerator set to temperatures between 0°C to 2°C (32°F to 36°F ). This controlled environment will allow the enzymes within the fish to work their magic while maintaining freshness.
Wet aging typically takes less time than dry aging, with most fish reaching optimal tenderness and flavor within 1 to 7 days. However, longer aging periods can be experimented with to achieve desired results.
Once aged, remove the fish from the packaging and pat it dry with paper towels. The fish will be tender and moist, ready to be cooked using your preferred method.
Unique Cooking Methods for Aged Fish
Prod. chefs use various cooking methods to prepare aged fish, such as smoking, grilling, and the sous-vide, to enhance the distinct characteristics of each type of aged fish. These methods are carefully chosen to preserve the integrity of the fish and introduce different textures and flavors.
Guide to Smoking Aged Fish
Select high-fat fish like aged kingfish, which holds up well to smoking. Pat the fish dry and, if desired, apply a light seasoning or a simple brine to enhance the flavor.
Choose wood chips that complement the fish’s flavor. For a more subtle taste, use woods like apple or cherry; for a stronger flavor, hickory or mesquite works well.
Smoking Process: Preheat your smoker to 107°C (225°F). Place the fish on the smoker rack. For whole fish, stuff the cavity with herbs for added flavor. Smoke the fish until the internal temperature reaches 63°C (145°F) for about 1-3 hours, depending on the size and thickness of the fish.
Guide to Grilling Aged Fish
Choose a firm, aged fish like dry-aged tuna or snapper. Brush the fish lightly with oil and season with salt, pepper, and lemon zest to enhance its natural flavors.
Preheat your grill to a high heat. If using a charcoal grill, let the coals burn to a white ash for even heat.
Grilling Process: Place the fish on the grill skin-side down to protect the flesh and ensure crispy skin. Grill for about 3-4 minutes per side, flipping once until the fish is just cooked through and the skin is crisp.
Guide to Sous-Vide Cooking Aged Fish
Select a tender, aged fish like wet-aged barramundi. Season the fish with fine sea salt and a sprinkle of herbs like thyme or basil.
Place the fish in a vacuum-seal bag, add a tablespoon of olive oil or butter, and seal the bag using a vacuum sealer.
Sous-Vide Process: Set your sous-vide machine to 140°F (60°C) for a tender, flaky texture. Place the sealed bag in the water bath and cook for 30 to 45 minutes, depending on the thickness of the fish.
After sous-vide cooking, quickly sear the fish in a hot skillet for 1-2 minutes each side to develop a golden crust.
Comentários