Coconut Poached Salmon with Chilli Garlic Eggplant Relish, Seared Scallops and Vietnamese Mint Salad

2018 Nestlé Golden Chef's Hat Award National Finalists Entree Recipe.
  • 4 portions

Ingredients

IngredientUnitQuantity

Coconut Poached Salmon

 

 

Salmon, 120 g each, no skin

pcs

4

Ginger, chopped

pc

1

Garlic, chopped

pcs

4

Shallots, chopped

pcs

2

Red chili, chopped with seeds

pc

½

Kaffir Lime leaves, whole

pcs

4

Kaffir Lime leaves, chiffonade

pcs

2

Turmeric Powder

pinch

1

Smoky Paprika

pinch

1

Salt

to taste

 

Black Pepper Kibbled fine

to taste

 

Coconut Cream

ml

50

Water

ml

30

Olive oil

 

 

Seared Scallops

 

 

Scallops

pcs

8

Salt

to taste

 

Pepper

to taste

 

Olive oil

 

 

Chili Garlic Eggplant Relish

 

 

Garlic, chopped

cloves

2

Onion, chopped

pc

½

Tomato, diced

pc

2

Medium Carrots, diced

pc

1

Medium Eggplant, diced

pc

1

Fenugreek Seeds

tsp

1/4

Cayenne Pepper

tsp

¼

Cumin Powder

tsp

½

Coriander Powder

tsp

½

Turmeric Powder

tsp

¼

Lime Juice

tbsp.

1

Salt

to taste

 

Pepper

to taste

 

MAGGI TASTE OF ASIA Chilli Garlic Sauce

tsp

1

Olive Oil

 

 

Vietnamese Mint Salad

 

 

Vietnamese Mint

bunch

½

Carrots, Julienne

pc

½

Cucumber, julienne

pc

½

Red radish, julienne

pcs

2

Red Cabbage, shredded

pc

1/8

Chervil, picked

bunch

¼

Dill, picked

stalks

2

Sesame Seeds, toasted, garnish

tbsp.

1

Coriander, picked

stalks

2

Salad Dressing

 

 

MAGGI Fish Sauce

ml

5

Sesame seeds

tsp

¼

Coriander Stalks, Chopped

stalks

2

White wine vinegar

ml

10

Lime juice

ml

5

Ginger, grated

g

5

Sugar, caster

g

15

 

Method

Coconut Poached Salmon

1. Marinate salmon with turmeric powder, kaffir lime leaves, shredded/chiffonade, paprika and salt and pepper

2. Sear salmon until golden brown all sides
3. In a separate pan, sauté ginger, garlic, shallots, chili, kaffir lime in olive oil. Add a little bit of turmeric powder and sauté for another minute and take out of flame
4. Add your coconut cream and water and season to taste.
5. Put salmon and coconut sauce into a vacpack bag and sous vide 45C for about 20 mins
6. After salmon is done, remove the sauce out of the bag, take out kaffir lime leaves and start blending. This will be your sauce for the fish
7. Adjust seasoning if needed. Serve warm

 

Seared Scallops
1. In a very hot pan with olive oil sear scallops until golden brown on both sides

 

Chili garlic eggplant relish
1. In a pan, sauté all vegetables until soft. Add all spices and continue sautéing
2. Add MAGGI TASTE OF ASIA Chilli Garlic Sauce
3. Balance flavour with sugar salt and pepper
4. Must be sweet and spicy

 

Vietnamese Mint Salad
1. Mix Salad with dressing and put on top of poached salmon

 

Salad Dressing
1. Whisk all ingredients together