Masterclass Session 18

Iconic Flavours From China and Southeast Asia  

Poached Seabass Fillets in Laksa Broth and Hot Sichuan Chilli Oil

Chef: Eugene See

With a strong culinary background in European cuisine, Eugene found his calling in discovering the depth and flavours in Sichuan cuisine.

Chef: Liam Li

Chef Liam Li is the Executive Chef of Good Wood Coffee in Chengdu, as well as the Co-founder of FireBird Modern French Grill Restaurant.

Host: Charmaine Yee

With 18 years in the industry, Charmaine Yee is a media personality who is comfortable on-air, on screen and on stage.

class has ended

The overseas link will be available on the day of the class.


Chef Eugene See from Birds of a Feather demonstrates a marriage of techniques and ingredients, bringing together delicious components of culture onto one plate with his love of local cuisine. Joining him is chef Liam Li from Chengdu, and watch as they assemble Seabass in a laksa broth laced with Sichuan chilli oil, for an enticing spin on flavours we love!



Yam  Noodles (Huai San)



  • 75g Oil
  • 75g shallots
  • 30g red chilli
  • 12g candlenut
  • 11g galangal
  • 9g dried chilli
  • 105g water
  • 8g belachan
  • 19g dried chilli paste
  • 30g garlic

Blend all ingredients for this rempah in a food processor, until finely minced, then saute in a large saucepan over low-medium heat for 20-30 minutes, until the oil separates from the other ingredients. 

  • 60g dried shrimp
  • 1.5L water
  • 6g salt
  • 8g sugar
  • 8g chicken powder
  • 6g Turmeric Powder
  • 100g bruised lemongrass
  • 1.5L Coconut Milk

To the rempah mix in the first section, add the dried shrimp and cook for 5 minutes. Add everything else except the coconut milk to the pan, bring to the boil and simmer for 20 minutes. Add coconut milk to the laksa broth and simmer for an additional 5 minutes. For a fine sauce, blend and pass through a fine sieve. 

Dou Ban Paste

  • 150g Dou ban jiang
  • 30g preserved mustard greens
  • 2 tsp toasted sesame seeds
  • 3g Sichuan pepper powder
  • 15g Sichuan peppercorn oil

Stir-fry dou ban jiang till fragrant. In a dry pan, stir fry mustard greens till dry, then combine items to make dou ban paste.

final dish

  • Barramundi fillets in portions of 120g
  • 200g Chinese yam noodles, soaked overnight
  • 1L Laksa sauce, simmering
200g dou ban paste
  • 150g broccolini, blanched
  • 120g Asparagus, blanched
  • 50g black wood ear fungus, hydrated and blanched
  • Yellow frisee for garnish
  • Chervil and Fried Chilli shreds for garnish

Saute barramundi in a non-stick pan, skin side down for 3 minutes on high heat, before flipping to meat side and cooking for 1 more minute. Set aside and rest. Blanch yam noodles in boiling water for 10 seconds, before tossing together with 1 or 2 ladles of laksa sauce and a teaspoon of the dou ban paste. Blanch the vegetables and wood ear fungus briefly in hot water, then assemble the dish. Garnish with yellow frisee and chilli shreds. Place a tablespoon of dou ban paste on the side of the noodles and serve immediately.