

Coconut Poached Salmon with Chilli Garlic Eggplant Relish, Seared Scallops and Vietnamese Mint Salad
- 4 Portions
-
high
Ingredients
Ingredient | Unit | Quantity |
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
Products used in the recipe
