OK I was very tempted to add petai to this dish; however, I think that might be over-doing it although I would personally want to try that someday. **Eyeshift**
It isn't as weird as it sounds, as wasabi and salmon complement each other. Sambal is just a chili paste with garlic and prawns. You could prepare sambal with belacan as is done in Recipe #25: Stink bean spaghetti or just find a bottle of pre-made sambal belacan paste since only a very small quantity is required.
- Salmon fillets with skin
- Olive oil
- White onion
- Sambal belacan
- Black pepper
Sauté chopped white onion and garlic in olive oil until brown, then remove and place aside.
Do likewise with sliced mushroom and chili.
Rub sea-salt over salmon skin, then dry meat thoroughly. Add more sea-salt and black pepper to taste.
Place salmon (skin side down) in fry-pan with simmering hot olive oil. Fry until skin is golden brown and crisp. Turn over and fry salmon on gentle heat until fish is cooked. Remove and place aside.
Toss into fry-pan boiled pasta, followed by sautéed onion, garlic, mushroom and chili. Add wasabi paste and sambal belacan to taste. Mix thoroughly then place on serving dish and top with salmon garnished with parsley.
Complement with a chilled full-bodied oaked Chardonnay.
Next> Recipe #28: Petai & bacon omelette in chapati rolls