At the Miele One To Watch celebration for Toyo Eatery, Chef Jordy Navarra presented a creative menu celebrating Filipino cultural heritage. Here, he shares the recipe for one of the dishes featured on that menu.

Cooking time: 1 hour | Yield: 5 portions

Ingredients:

For the semi-ripe guava and kamia gel

• 375 g semi-ripe guavas
• 375 g kamias
• 55 g kelp
• 2250 ml filtered water
• 1 g gellan 

For the mackerel

• 250 g Wahoo mackerel loin, 3 cm thick (5 50 g portions)
• 200 g salted butter, softened (for basting)
• 10 g garlic chives
• 5 g baby sampaloc (tamarind) leaves

Procedure:

For the semi-ripe guava and kamia gel

1. Cut guavas and kamias into quarters.
2. Place guavas and kamias into filtered water with kelp and simmer for 30-40 minutes.
3. Strain broth.
4. Add gellan and whisk vigorously then bring to a boil.
5. Cool mixture until it has a gel consistency.
6. Mix in an electric blender and pass through a fine sieve or cheesecloth.

For the mackerel (cooking time: 15-20 minutes)

1. Lightly season the mackerel with salt.
2. Skewer mackerel and grill over charcoal on very low heat while constantly basting/brushing softened butter until the flesh becomes translucent.
3. When internal temperature reaches 45°C, cook over medium-high heat charcoal until the outer flesh becomes slightly firm.
4. To finish, finely cut garlic chives and coat the cooked mackerel; fry baby sampaloc leaves until crisp.
5. Serve with the guava-kamia gel.

Photos: © Miele Cie. & KG