Sweet Sticky Thang

To coincide with Valentine’s Day, Manuka Health partnered with a restaurant industry couple- Dayna Joseph + Michael McGarry of APT 4B - to co-create a “dish they love” that uses Manuka Health’s Manuka honey.

Sweet Sticky Thang

Ingredients

Chilean Sea Bass

Ingredients

  • 1 Stick - Unsalted Butter 

  • 1 Bunch - Fresh Thyme

  • 8 Smashed Cloves of Garlic 

  • 1 Cup - Scotch Bonnet Emulsion 

  • 2 QTS - Hon Shimeji Mushrooms 

  • 7 whole pieces - Scallions

  • ½ Cup - Soy Sauce 

  • 2 Tablespoons - Manuka Health Manuka honey 

  • 1 Cup - Cilantro 

  • Salt to preference

 

Scotch Bonnets

Ingredients

  • 3 QTS - Blended Canola Oil 

  • 1.5 QTS, or 1 if using yellow - Green Scotch Bonnet Peppers

  • 1 Cup - Manuka Health Honey 

  • 1 QTS - White Refined Sugar 

  • 1.5 Cups - Grey Poupon Mustard

  • 1 QT - Lime Juice

 

 

Sea Bass Method

  1. Have some salt, canola oil, a baking sheet, a big spoon for basting, a non stick frying pan and some fish tweezers and a fish spatula on hand. Depending on what chilean sea bass you picked you'll have to portion it. 

  2. Buy one that has an even thickness all the way through just to make your life easier. There may be some pin bones left so remove them with the tweezers and pull those out first.

  3. Look at the fish from all angles to determine the best place to evenly cut and with a sharp knife and one motion, slice through the center and split it into two pieces but don't season the side of the fish that you will sear with salt until after searing

  4. Clean the mushrooms while tempering the fish and heating the pan on high with 2 tbsp canola oil.

  5. When the oil in the pan reaches 350 degrees it will begin to smoke so you know it's hot enough to start your sear

  6. Place the fish skin side down even though the skin is off you can still see which side had skin on it 

  7. Sear for two minutes without moving the fish, then tilt the pan slightly and lift the fish slightly to make sure there is oil under the whole surface of the fish turn the heat down to medium and let go another minute

  8. If the sides of the fish start to turn golden brown you'll know to check and see if the sear is finished

  9. Drop the heat to med low, and put the butter, smashed garlic, and thyme in the pan; tilt the pan towards yourself slightly so the butter stays foaming and doesn't get too hot

  10. Baste the fish each evenly and more if there is a side that is thicker. Flip the fish and baste the sear side as you season on the baking sheet after lightly coating with canola wiped down with paper towel

  11. Place in the oven that was preheated to 400F and bake it for about 2 more minutes. 

  12. Pinch the whole piece of fish, and if it is tight, its done, probably close to medium well

  13. If you prefer your fish medium rare or medium cook for a little less time and it should bounce a bit when you pinch it

  14. If you have a digital thermometer it should read about 130 F in the center for a medium

  15. Take the fish out and let it rest for the time it took to cook it.

  16. Remove the thyme and garlic from the pan and dump the butter. Leave a little for flavor and turn the heat to high again throw the mushrooms and scallions that you have cut on a bias as closely to julienned as you can

  17. Let them roast and don't crowd the pan

  18. If you have to roast them in batches it will roast them rather than steam them

  19. Season them last, with soy, and a tbl of Manuka Health Manuka honey taste them for seasoning and if a little salt is needed add it. 

  20. Take your plates out and plate the mushrooms and scallions in a tight pile at the very center of the plate

  21. Take the rested bass off the tray and gently place it on said pile to keep height on your plate up

  22. Take the picked cilantro and place it around the edges of the fish on top of the mushrooms

  23. Then finish it with a heaping spoonful of scotch bonnet emulsion on top of the seared fish and some on the sides if you can do it neatly

  24. Then take both plates and set them on the table with a loved one, and enjoy

 

Scotch Bonnets Method

  1. Measure ingredients and gather equipment 

  2. Remove stems from scotch bonnet peppers

  3. Heat oil in pan until it reaches 220 degrees

  4. Place the scotch bonnet peppers into the oil and blend while hot in vitamix, in batches

  5. Remove all the pepper pulp out of the oil as you remove it from the vitamix and set aside strained oil

  6. In robot couple add your lime juice and grey poupon mustard adding sugar only after blending the mustard and lime juice together

  7. Slowly stream in the strained scotch bonnet oil until it forms an emulsion and is similar but not as thick as mayonnaise, if you’ve ever made your own. It sould coat the back of a spoon and if you wipe a line with your finger down it, it should stay without the line filling

 

 

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