THE RESTAURANT
MANTA RAY ISLAND RESORT

THE CHEF

JAVED KHAN

FROM: LAUTOKA, TROPICAL ISLAND OF FIJI
AGE: 28
 
Javed has been working at Mantaray Island for the last 4 years. He started as a kitchen hand/steward and than made his way up as a commis chef, than Demi chef, than chef-de-partie, than sous chef, than head chef.
He cooks all styles of cuisine, and enjoys putting his own local flare of Indo Fijian Flavours and local organic ingredients into the mix.

 


 
Entree: Lemon peppered carpaccio with sweet soy sashimi,orange jus and wasabi mayonnaise.
Servings: 2
Prep time: 30mins
 
Ingredients;
100g Fresh Spanish mackerel (Walu).
20g lemon peppered seasoning.
 
Sweet soy ginger marination:
4 tbsp Kikoman sauce
3 tbsp honey
onion,ginger,garlic(diced)
Sesame oil 1 teaspoon (optional)
Method: * mix all ingredients together.
 
Wasabi mayo
- mayonnaise
-wasabi powder or paste
Method
* Mix it together according to your taste buds.
 
Orange Jus
-15ml of concentrated O/J
-1pc star anise
-1/4 teasp mustard seed
-onion, garlic, ginger (diced)
method
-heat pan and mix all ingredients
Simmer on low heat until its thick and consistent
 
METHOD
  • Divide the mackerel into two
  • one marinade with lemon peppered wrap with cling wrap and leave it freezer for 15 mins
  • one marinade with sweet soya marination seal it on low heat cling wrap and freeze it for 15mins
  • once its done than slice it into sashimi strips and have it with wasabi mayo and orange jus.

MAIN
Crispy skin on Spanish mackerel (Walu) with chiffonede vegetables laksa sauce, local root crop(tapioca) and buerre noisette.
 
servings: 1
prep time: 30mins
 
Ingredients
-150g fresh Spanish mackerel (Walu)
-cassava (tapioca) *cook until soft
 
Chiffonade vegetables
-carrot
-capsicum
-cucumber
 
Buerre Noisette
 -melted brown butter
 
Laksa Sauce (ALL DICED)
-carrot 
-capsicum
-red onion
-celery
-garlic,ginger
 
-1 teaspoon fish sauce
-1/4 teaspoon shrimp paste
-1/4 teaspoon coriander
-1/4 teaspoon thai paste (green)
-1/2 can coconut milk/ cream
-Salt /pepper
-2pinch turmeric
 
Method
-Combine all ingredients and cook 
-once its done than add coconut milk and seasoning 
-let it simmer
 
COOKING METHOD
  • Grill Spanish mackerel, first skin side until crispy, then turn and cook until cooked through
  • place your starch on a plate 
  • than cooked fish
  • than laksa sauce 
  • chiffonade vegetables and enjoy your meal