another publication by IMAGE asia

Snow Fish Fillet

by Zeascape Restaurant



  • 50 gm thin sliced prosciutto ham
  • 160 gm snow fish fillet, boneless
  • 100 gm carrot, cleaned & diced
  • 100 gm white onion, diced
  • 100 gm mashed potato
  • 5 pieces green asparagus
  • 3 pieces baby radish
  • 3 pieces baby carrot


  • Dry the prosciutto ham in the oven at 90°C for approx three hours
  • When completely dry keep two (nice flat) pieces for decoration and grind the rest to powder/crumbs
  • Bread the snow fish fillet in the crumbs and pan fry. Place in the oven at 180°C until serving
  • Braise the diced carrot and diced onion in chicken stock & butter till lightly cooked. Mix with the mashed potato.
  • Braise the baby veggies & green asparagus and keep warm till serving
  • Put the mashed potato mix in a piping bag and keep warm till serving
  • Heat the port jus and keep warm till serving

Presentation suggestion

  • Use pre-heated plates
  • Diagonally draw a line with the mashed potato (carrot & onion) mix
  • Place the green asparagus at a 90° angle with the points facing you
  • Place the snow fish on the asparagus
  • Decorate with the radish and baby carrot as three ‘sets’ on the plate
  • Dress the port jus around the fish

About Executive Chef Garfield Angove

Executive Chef Garfield Angove started his professional career as a chef in San Diego California in 1996. After several years, he took his career north to Los Angeles.

Opening the brand new Renaissance Hollywood hotel in 2003, he cooked for various celebrities and also for the world famous Academy Awards, hosted at the Kodak Theatre in historical Hollywood. Since then he has continued to produce his own style of outstanding and innovative food in countries such as Indonesia, Singapore, the Caribbean Islands and now Thailand.

He has a true passion for incorporating local flavours and cooking techniques. Pairing his food knowledge with his love of fitness and the science of the human body, Chef Garfield also offers nutritionally balanced dishes to those that seek healthy cuisine fresh from the market.

Now helming the new U Zenmaya Phuket 5-star luxury resort, Chef Garfield’s dedication and experience has already developed his team into a culinary force recognised and reputed for quality and excellence.

Bon Appétit!!

  • Executive Chef Garfield Angove

Zeascape Restaurant
Tel: +66 76 336888 # 5002