Name: Martini Braised Basa Fillet with Tomato, Chilli and Fennel
Yield: 100 servings
Cuisine: Fusion
Ingredients: 45 LB Grouper Fillet Frozen Basa; Salt (to taste); Pepper (to taste); Olive Oil (for searing and finishing); Garlic (minced/sweated); Chili flakes; Onion (chopped); 1 EA Vermouth Martini and Rossi (Extra Dry); Cherry Tomatoes; Fresh Tomatoes; Tomato Juice; 1.5 QT Fish Stock; Fennel bulb (cut into 10 wedges); Sugar (for dusting fennel); Chives (chopped); Potato (regular, roasted with skin); Sundried Tomato (marinated in Bombay Sapphire Gin); Parmesan Cheese (grated); Panko Bread Crumbs (Japanese); Butter (solids); Peas - Green (thawed); White Wine (House Wine); Lemon (cut into wedges); Plantain (shaved and deep fried); Parsley (fine chop); Togarashi powder; 1 EA Marinated Olives (per portion)

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Martini Braised Basa Fillet with Tomato, Chilli and Fennel — Formulation & Method | CuliNect