STUDIO CITY (KCAL9) — Executive Chef Mohan Ismail from RockSugar Pan Asian Kitchen stopped by KCAL9 Friday to give viewers a a sneak peek of their new menu items for the summer.
The summer menu at RockSugar Pan Asian Kitchen, an upscale Southeast Asian-inspired restaurant located in Century City, features Nam Prik Spicy Pacific Rockfish, Pacific Kiss non-alcoholic beverage, Blood Orange Sangria and more.
Nam Prik Spicy Pacific Rockfish Recipe:
- Snapper or any flaky white fleshed fish filet: ½ lb
- Cornstarch: 2 tablespoons
- Canola oil: ½ cup
- Salt and pepper to taste
Procedure (Part 1):
- Season the fish with salt and pepper. Coat lightly with cornstarch and shallow fry in hot oil until crispy.
- Remove the fish and set aside. Save 2 tablespoons of the cooking oil in the wok or sauté pan.
Red onion or shallot, sliced thin: ¼ cup
Red bell pepper, sliced thin: 1 each
Garlic, minced: 1 teaspoon
Green onion, chopped: ¼ cup
Tomatoes cut into segments: 1 each
Sugar snap peas: ½ cup
Thai basil leaves: ¼ cup
Thai Chili paste: 4 tablespoons
Procedure (Part 2):
Heat the saved 2 Tablespoons of cooking oil in a wok or sauté pan. Add the onions, bell pepper and minced garlic and cook until the onions are translucent. Add the Thai chili paste and stir to mix well. Add the rest of the ingredients to heat through and then add the cooked fish. Stir gently to incorporate the sauce with the ingredients. Transfer to a serving plate. It’s served best with steamed rice.