Recipe Created by ACT National Finalists Nicole Samson & Felicia Mardo

Coconut Poached Salmon with Chili Garlic eggplant relish, seared scallops and Vietnamese mint salad

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
high

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

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