Dorado fish, known for its delicate flavor and firm, flaky texture, is a culinary gem loved around the world. Its versatility allows it to shine in both traditional and modern recipes, from the crisp lightness of tempura to the deep richness of tamarind sauces. In this article, we explore five irresistible recipes with Dorado fish, each carrying a story of cultural heritage, inspired by renowned chefs who have elevated this golden delight into true gourmet art.
Contents
1. Dorado Tempura🐟
Originating from Japan, tempura became globally famous during the 16th century through Portuguese influence. Dorado tempura gained modern popularity thanks to chefs like Nobu Matsuhisa, who incorporated it into his fusion menus. This dish blends the light crispiness of tempura batter with the subtle sweetness of Dorado.
Ingredients
(Serves 2)
- Dorado fillet: 300 g (cut into 6 equal strips)
- All-purpose flour: 100 g
- Cornstarch: 30 g
- Egg: 1 large
- Ice-cold sparkling water: 180 ml
- Salt: 3 g
- Vegetable oil (for frying): 500 ml
- Lemon wedges: 2
Cutting Method
Cut the Dorado fillet into long strips about 2 cm wide and 8 cm long for even frying.
Preparation
(Total time: 25 min)
- Prepare oil: Heat vegetable oil in a deep pan to 175 °C (7 min).
- Make batter: Mix egg and ice-cold sparkling water in a bowl, sift in flour and cornstarch, stir lightly — lumps are fine (3 min).
- Coat fish: Pat Dorado dry, season with salt, dip in batter (2 min).
- Fry: Cook in hot oil until light golden (about 2 min per batch).
- Drain: Place on paper towels, serve with lemon wedges (3 min).
For a deeper understanding of how to elevate your fish dishes, don’t miss The Ultimate Guide to Seafood and Wine Accompaniment for pairing tips that bring out the best in every bite.
2. Rice with Dorado🐟
This Spanish coastal dish draws influence from paella traditions. Chef José Andrés has featured similar seafood rice dishes, celebrating the Mediterranean’s bounty. Here, Dorado adds a distinctive sweetness to the saffron-scented rice.
Ingredients
(Serves 4)
- Dorado fillet: 500 g (cut into 4 cm cubes)
- Short-grain rice: 300 g
- Fish stock: 900 ml
- Olive oil: 40 ml
- Onion: 100 g (finely diced)
- Red bell pepper: 80 g (small cubes)
- Garlic: 10 g (minced)
- Tomato: 150 g (grated)
- Saffron threads: 0.5 g
- Paprika: 2 g
- Salt: 5 g
Cutting Method
Cube the Dorado into bite-sized squares for even cooking without overcooking the flesh.
Preparation
(Total time: 45 min)
- Sauté vegetables: In olive oil, cook onion, garlic, and bell pepper until soft (7 min).
- Add tomato: Stir in grated tomato, paprika, and saffron (5 min).
- Add rice: Toast for 2 min before adding fish stock.
- Simmer: Cook for 15 min, uncovered.
- Add Dorado: Place cubes on top, cover, and simmer for another 8 min.
- Rest: Let stand 3 min before serving.
3. Dorado in Garlic and Parsley Sauce🐟
A Mediterranean classic, popular in Spain, Italy, and Greece, this preparation celebrates fresh herbs and garlic. Chef Ferran Adrià has praised the balance of simplicity and flavor in fish dishes like this.
Ingredients
(Serves 2)
- Dorado fillet: 350 g (skin on)
- Garlic: 15 g (thin slices)
- Fresh parsley: 20 g (finely chopped)
- Olive oil: 30 ml
- Lemon juice: 15 ml
- Salt: 3 g
- Black pepper: 1 g
Cutting Method
Score the Dorado skin in shallow diagonal cuts to prevent curling during cooking.
Preparation
(Total time: 20 min)
- Prepare sauce: In a small pan, heat olive oil, add garlic, sauté until golden (3 min).
- Add parsley & lemon: Stir quickly, remove from heat (1 min).
- Cook fish: Season Dorado with salt and pepper, sear skin-side down 3–4 min, then flip for 2 min.
- Serve: Pour garlic-parsley sauce over fish and serve immediately.
4. Dorado in Garlic Sauce🐟
This Latin American variation is found widely in coastal restaurants from Mexico to Peru. Chef Gastón Acurio has popularized garlic-based sauces in Peruvian seafood.
Ingredients
(Serves 2)
- Dorado fillet: 350 g
- Garlic: 20 g (minced)
- Butter: 40 g
- Olive oil: 15 ml
- Salt: 3 g
- Black pepper: 1 g
- Fresh coriander (optional): 5 g (chopped)
Cutting Method
Leave fillets whole for a restaurant-style presentation.
Preparation
(Total time: 18 min)
- Sauté garlic: Melt butter with olive oil, add garlic, cook on low heat until fragrant (3 min).
- Cook fish: Season fillets, sear on medium-high heat for 3 min each side.
- Combine: Return garlic butter to fish pan, coat well (2 min).
- Garnish: Sprinkle with coriander if desired, serve hot.
Learn how destructive practices are impacting marine life in our detailed article, Illegal Fishing Methods: How Dangerous Tricks Are Hurting Our Oceans.
5. Dorado in Tamarind Sauce🐟
Popular in Thai and Mexican coastal cuisine, tamarind’s tangy sweetness pairs beautifully with fish. Chef David Thompson, known for his mastery of Thai flavors, has showcased similar combinations.
Ingredients
(Serves 2)
- Dorado fillet: 350 g
- Tamarind pulp: 50 g
- Hot water: 100 ml
- Brown sugar: 25 g
- Fish sauce: 10 ml
- Garlic: 10 g (minced)
- Chili flakes: 1 g
- Vegetable oil: 15 ml
Cutting Method
Cut Dorado into diagonal fillets for elegant plating and faster cooking.
Preparation
(Total time: 22 min)
- Make sauce: Soak tamarind in hot water, strain to get smooth pulp (5 min).
- Cook base: In oil, sauté garlic, add tamarind, sugar, fish sauce, and chili (4 min).
- Cook fish: Sear Dorado for 3–4 min per side until golden.
- Combine: Pour sauce over fish, simmer 2 min, serve with jasmine rice.
