Gold Seafood Platter @ Bonefish

People will definitely agree with me as they eat this delicious dish.
Likewise, chefs who prepare those foods just love tto make sure guests, family and friends enjoy what is served on the plates.
Chefs incorporate their passion for food, as well as many of their personal beliefs and experiences..
Ingredients are drawn from family farms, and take advantage of specialty foods sourced internationally.
I agree with their ultimate mission to use the freshest, high-quality ingredients.
PORT DENARAU
People will definitely agree with me as they eat this delicious dish.
Likewise, chefs who prepare those foods just love their profession to make sure guests, family and friends enjoy what is served on the plates.
Chefs incorporate their passion for food, as well as many of their personal beliefs and experiences..
Ingredients are drawn from family farms, and take advantage of specialty foods sourced internationally.
I often agree with their ultimate mission to use the freshest, high-quality ingredients.
The Chef:
Sous chef Richard Mani
Restaurant:
Bonefish Seafood Restaurant at the Port Marina
Experience:
Mr Mani has about eight years in the culinary industry.
He started at Hard Rock cafe in 2007 straight from secondary school.
In 2010 he joined Mana Island Resort at their renowned restaurants – South Beach and Mamanuca.
Mr Mani joined Bone fish Seafood Restaurant at Port Denarau last November and enjoyed his work.
Mr Mani said, “There are lots of challenges on day to day operations getting fresh seafood and giving my guests an experience of Fijian infuse flavours.”
He works closely with head chef Nilesh Chand.
Back ground:
Ethnicity: South Indian, born and raised in Lautoka.
Ingredients-Main Course
Lobster 1kg
Mud crab 450g
Half shell green Mussels 4
Fresh Yellow fin tuna 200g
Walu fish 200g
Beer batter 75ml
Salt to taste,
Lemon juice 20ml
Ingredients- Kokoda
Walu fillets skin removed 130g
200ml fresh lemon juice 130g
Ripe tomatoes diced 30g
Green capsicum halved, 30g deseeded, and diced
Onion, and diced 20g
Coconut cream 100ml
Large fresh red chili, 1 halved, finely chopped
Salt & freshly ground black pepper
Green rocket lettuces, 3 leaves stems trimmed, washed, dried
METHOD
*Take a 200g fish marinated coated with plain flour then dipped in beer batter
Golden fry in canola oil
Classic batter dipped fish fillet
*Use a sharp knife to cut on either side of the centre line of bones in each walu fillet, and discard the bones.
Cut the fish into 1cm pieces.
Place the walu and lemon juice in a large ceramic or glass bowl, and toss to combine.
Cover with plastic wrap and place in the fridge for eight hours or overnight to marinate, tossing occasionally with a wooden spoon. The fish will be white when ready.
Add tomatoes, capsicum, onion, coconut cream, chilli to marinated fish, and stir gently to combine, taste and season with salt and pepper.