Graved Open Blue Cobia by Julia Komp
Lee Kum Kee

Graved Open Blue Cobia by Julia Komp

Serves 4
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Julia Komp, the youngest female German chef to be awarded a Michelin star, offers up this fantastic recipe. Open Blue Cobia adds delicious nutrition and extra health benefits to any meal, paired with a light and tasty salad and the fish marinated in Lee Kum Kee sauces, this recipe creates a real hearty dinner option.


For the Fish
2kg fillet of Open Blue Cobia, King Fish or black cod (alternative, it can be tuna or salmon fillet)
For the Granny Smith and Celery Salad
2 apples, diced in 2cm
1 celery stick, diced in 2cm
For the Avocado Panna Cotta
3 sheets gelatine
2 avocados
200ml coconut milk
2 kaffir lime leaves
1 stick lemongrass
A pinch of salt
80g sugar
A squeeze of lime juice and grated


For the Fish Cure
1 carrot
1 fennel
1 leek
1 lemon, for zest & juice
100g sugar
1 Tbsp fennel seeds

Sauce Mix

For the Granny Smith and Celery Salad
1 lemon (for its juice)
A little bit of salt and pepper


For the Coconut dressing for the Fish
250ml coconut milk
1 Tbsp Lee Kum Kee XO Sauce , without oil and strained (optional)
1 Tbsp Mondamin (or cornflour)


1 For the Fish
Prepare the marinade and cover the fish.
2 Vacuum pack the marinated fish and leave it in the fridge for 12 hours (add a little bit of water to dilute the taste if it is a bit too salty).
3 Prepare the coconut dressing sauce by mixing all the ingredients well. Simmer the mixture in a saucepan on medium-low heat. Filter through a fine sieve. Thicken the dressing sauce by adding a little bit of Mondamin (or cornflour mix with 2 Tbsp water).
4 Dress with the coconut dressing.
5 For the Granny Smith and Celery Salad
Prepare the dressing sauce by mixing all the ingredients.
6 Add celery and apple.
7 Add dressing 15 minutes before serving.
8 For the Avocado Panna Cotta
Soak the gelatine in cold water and leave to soften.
9 Bring coconut milk to boil in a saucepan with lemongrass and kaffir lime leaves. Add sugar and mix it with the softened gelatine.
10 Add lemon juice and zest. Season with a pinch of salt.
11 Peel and de-stone the avocados. Mash and mix with the coconut milk mixture. Pass through a fine sieve (Tami or chinois).
12 Pour into silicone moulds and chill for 6 hours.


1 Serving Suggestion 
To serve, remove the fish from the vacuum bag and rinse under the cold tap. Wrap it in a kitchen towel to dry. Slice thinly. Start plating with Apple & Celery Salad in the centre in a narrow strip. Top with thinly sliced fish overlapping on each slice. Take the avocado panna cotta out of the moulds and place it alongside the fish. Dot coconut dressing around the plate. (Optional - Garnish with microherbs.)
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