Stephane Gortina, Executive Chef at The Restaurant at The Legian Seminyak, Bali, shares his recipe for marinated mahi mahi palm tree and passion fruit.


For the fish:

  • 1 fillet (400g) mahi mahi
  • Lemon
  • Lime
  • Soft red chilli
  • Shallot
  • Basil tip
  • Rock salt
  • Black pepper
  • Fresh ginger


Put the fillet in a tray and cover with rock salt for 5 minutes. Remove salt, then rinse, then dry with paper. Squeeze lemon and lime. Chop ginger, chilli, shallot and lemon. Stir and mix with citrus juice. Marinate the fillet 5 minutes in the mixture. Then slice in small pieces.


For the garnish:

  • Heart of palm tree julienned
  • Green mango julienned
  • Soft red chilli
  • Lemon skin
  • Lemon juice
  • Olive oil
  • Baby basil leaf


Mix all together and season.


For the passion fruit syrup:

  • Nectar
  • Passion fruit
  • Star anise
  • Long pepper
  • Black pepper corns
  • Cinnamon stick

Cut passion fruit and separate the seeds from the pulp. Dry the seeds and keep for decoration. Heat nectar to get caramel, add spices and passion fruit pulp, cook till getting syrup texture. Cool down.


Put pieces of fish on the middle of the plate, add the garnish on top, add syrup around the fish. Finish with seeds and basil. Enjoy!

Do you want to read more from him? Here you find an exclusive interview.