Ahlan! Qatar Cooks: Chef Ramon's Cod with a Kick and Chef Phanuphan's Tantalising Thai

Try out these top notch Asian recipes from Chef Phanuphan Manthananonth and Chef Ramon
Hamour with Malaysian Chili Sauce and Thai Basil
Hamour with Malaysian Chili Sauce and Thai Basil
Chef Ramon
Chef Ramon
Phad Kaprao Taley
Phad Kaprao Taley
Chef Phanuphan
Chef Phanuphan
Hamour with Malaysian Chili Sauce and Thai Basil
Chef Ramon
Phad Kaprao Taley
Chef Phanuphan

Chef Ramon's Cod with a Kick
Spice Market is one our absolute faves when it comes to Asian cuisine. The tasty mix of Thai, Indian, Chinese, Japanese, Malaysian and Vietnamese on the menu provides something for everyone – we particularly love the seafood dishes. Chef Ramon is sharing one of the restaurant’s signature dishes with you, dear readers, so you can recreate the divine culinary experience at your own dining table.



624g Minced garlic
1077g Minced ginger
794g Scallion whites sliced thin
1304g Scallion greens sliced
907g Guilin chili sauce
567g Light soy sauce
340g Rice vinegar
964g Shaoxing
510g Sugar
170g Hamour fillet – be sure to ask your fishmonger to remove the skin
10g Celery, brunoise
1tbsp Thai basil oil
1 Stick of celery – using only the inner leaves

1. Fry garlic in grape seed oil in a non-stick pan until golden.
2. Strain through a fine-meshed sieve and put in a wok. 
3. Fry the ginger in the grape seed oil until golden, strain through a fine-meshed sieve and add to the wok with the garlic.
4. Add the finely sliced scallion whites to the wok and, without using any oil, fry over a medium heat until completely soft.
5. Add all of the remaining ingredients, except scallion greens, and cook. Make sure you constantly stir the contents of the wok until you achieve a loose syrup consistency.
6. Place the scallion greens in a pan and pour the sauce over them. Stir until the scallion greens start to wilt.
7. Leave the sauce to cool.
8. Lightly season the hamour with salt and white pepper. Sauté the fish in grape seed oil over a medium heat until golden and just cooked. 
9. Blot well on a paper towel to remove excess oil.
10. Heat up the sauce in a small pan until just hot being careful not to reduce. Heat the celery with a little water and salt. 
11. Place a pool of the heated sauce in the center of the serving plate and encircle with basil oil.
12. Place fish on the sauce and top it with a mound of the celery before garnishing it with celery leaf and drizzle basil oil over it.

INFO: Roasted hammour with Malaysian chili sauce and Thai basil; QR50 on the menu; Saturday to Thursday from 12pm to 4pm and 6pm to 11.30pm, Friday from 7pm to 11.30pm; Spice Market, W Hotel Doha, 4453 5000, www.wdoha.com.

Chef Phanuphan's Tantalising Thai
Stir frys are always a winner – they’re easy to make, but taste delicious. Isaan at Grand Hyatt Doha is what good Thai food is all about, and with this divine recipe courtesy of the restaurant’s head chef, you’ll have your dinner guests literally licking their plates clean. For the best fresh seafood, head to the fish market in Abu Hammour as early as you can – yum!



1 cup of prawns
1 cup of scallop
1 cup of clam
1 cup of squid
3 red birds eye chilies
2 green birds eye chilies
4 cloves of garlic
3-4 tbs of vegetable oil
4 tbs of oyster sauce
2-3 tbs of soy sauce
2 tbs of dark soy sauce
½ tsp fish sauce
½ cup of chicken stock
1 ½ tsp of palm sugar
A handful of hot holy basil leaves

1. Fill a large pot with water and put on a high heat to boil.
2. When water is boiling add all the seafood and blanch.
3. Drain the water and set the seafood to one side.
4. Heat some oil in a wok. When the oil is sizzling, add the chili and garlic. Fry until the garlic is golden.
5. Add the seafood, chicken stock, hot basil and all of the seasoning and continue to heat through.Serve piping hot.

INFO: Phad Kaprao Taley; QR90 on the menu; Daily from 6.30pm to midnight and Friday brunch from 12.30pm to 4pm; Isaan, Grand Hyatt Hotel Doha, 4448 1234, www.doha.grand.hyatt.com

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