Tuesday, 19 July 2011

Recipe #27: Wasabi & sambal salmon


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.

Ingredients
  • Salmon fillets with skin
  • Olive oil
  • White onion
  • Garlic
  • Mushroom
  • Chili
  • Sambal belacan
  • Wasabi
  • Parsley
  • Black pepper
  • Sea-salt

Preparation
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.

<Previous
Next> Recipe #28: Petai & bacon omelette in chapati rolls

Thursday, 7 July 2011

Recipe #26: Fried crispy skin barramundi with sautéed mushroom, garlic & onion on buttered pasta


The name of this recipe says it all: my favourite fish (together with salmon) with my favourite pasta. Quite an UNweird meal, unless of course stink beans is added (which is what I tried with salmon yesterday), and very easy to prepare. Sublimely delicious!

Ingredients
  • Barramundi fillet with skin
  • Butter
  • Mushroom
  • Garlic
  • White onion
  • Green chili
  • Black pepper
  • Sea-salt
  • Parsley

Preparation
Rub sea-salt on skin of barramundi and then dry fillet with a paper towel.
Boil pasta in a saucepan.
In a fry-pan, sauté sliced mushroom, chili, garlic & onion in butter until golden brown, then remove and place aside.
Place barramundi fillet in simmering butter with skin side facing down, turn heat up then fry. Just before butter reaches browning point, turn heat down.
Flip over barramundi fillet and fry until cooked. Turn over again and fry skin until golden crisp. Remove and allow excess butter to drain.
Toss in boiled pasta, sautéed mushroom, chili, garlic & onions in fry-pan and quickly mix with remaining butter, adding black pepper and sea-salt to taste. Place on serving dish and top with barramundi.
Garnish with parsley.

Complement with a fine White Burgundy such as a Premier Cru Chablis.

<Previous
Next: Recipe #27: Wasabi & Sambal Salmon