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Grilled Marlin Belly with Tamarind Risotto and Vegetables
Grilled Marlin Belly with Tamarind Risotto and Vegetables – - Recipe

This grilled marlin belly dish balances bold sourness and smoke with creamy risotto and clean vegetable components. Designed for efficient prep and layered plating, it offers strong visual impact and consistent execution for contemporary menus.

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Ingredients

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Create the Charred Eggplant Powder

  • Eggplant 250.0 g
  • Salt, as needed
  • Black Pepper, as needed
  • Calamansi Juice 10.0 ml

Blend the Green Bean Purée

  • Green Beans, chopped 200.0 g
  • Garlic, minced 15.0 g
  • Onions, chopped 50.0 g
  • Pork Fat 25.0 g
  • Cooking Cream 50.0 ml

Braised the Red Radishes Gently

Cook the Sinigang Risotto

Grill the Marlin Belly Steaks

Plate the Dish Progressively

  • Prepared Tamarind Risotto
  • Grilled Marlin Belly
  • Buttered Red Radishes
  • Green Bean Purée
  • Charred Eggplant Powder
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef

This grilled marlin belly dish balances bold sourness and smoke with creamy risotto and clean vegetable components. Designed for efficient prep and layered plating, it offers strong visual impact and consistent execution for contemporary menus.

...

Preparation

  1. Create the Charred Eggplant Powder

    • Cut eggplants lengthwise and season with salt and black pepper.
    • Drizzle with calamansi juice and rub evenly.
    • Marinate overnight under refrigeration.
    • Dry in a dehydrator or oven at 55°C until completely dry.
    • Torch or char until deeply blackened.
    • Blend into a fine powder, strain, and reserve.
    • This powder adds bitterness and smoke, reducing the need for heavy sauces while enhancing depth.

  2. Blend the Green Bean Purée

    • Render pork fat in a saucepan over medium heat.
    • Sauté garlic and onions until soft and aromatic.
    • Add green beans and cook briefly until bright green.
    • Add cream and simmer gently.
    • Blend until smooth.
    • Pass through a fine sieve and keep warm.
    • Blending while hot produces a smoother purée and brighter color.

  3. Braised the Red Radishes Gently

    • Combine radishes, butter, water, Knorr Chicken Broth, and sugar in a pan.
    • Cover and simmer gently until radishes are tender and glossy.
    • Uncover and reduce liquid to a light glaze.
    • Adjust seasoning and keep warm.

  4. Cook the Sinigang Risotto

    • Sauté garlic and onions in a wide pot with a little butter until translucent.
    • Add arborio rice and stir to coat.
    • Add tomatoes and cook until softened and jammy.
    • Stir in Knorr Sinigang, fish sauce, and Knorr Chicken Broth.
    • Gradually add boiling water while stirring until rice is creamy and al dente.
    • Finish with remaining butter and adjust seasoning.

  5. Grill the Marlin Belly Steaks

    • Season marlin belly generously with salt and black pepper.
    • Rub lightly with pork fat and Knorr Sinigang.
    • Grill over high heat until well charred outside and just cooked inside.
    • Rest briefly before plating.

  6. Plate the Dish Progressively

    • Spoon tamarind risotto into the center of the plate.
    • Place grilled marlin belly on top.
    • Arrange buttered radishes alongside.
    • Pipe or spoon green bean purée for contrast.
    • Finish with a light dusting of charred eggplant powder.
Created By:
Kenneth Cacho

Kenneth Cacho

 Country Executive Chef
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