PREPARATION OF PAN-SEARED AUSTRALIAN GOLDEN TROUT
  • 180gm Golden trout fillet
  • 5ml Extra virgin oil
  • taste Salt
  1. Season the fish and sear in pan. Finish in oven at 180°C for 5 minutes.
TO MAKE SCALLOP BETEL LEAF OTAK-OTAK
  • 60gm Scallop, minced
  • 20gm Fish fillet, minced
  • 1 pc Wild betel leaves (daun kaduk)
CUSTARD INGREDIENTS
  • 1 Egg
  • 1 cup Coconut milk
  • 2 tsp Rice flour
  • 3 pcs Kaffir lime leaves, finely sliced
  • To taste Salt
  • To taste Sugar
SPICE PASTE
  • 10 pcs Shallots
  • 3 cloves Garlic
  • 5 pcs Fresh red chilies
  • 4 pcs Dried red chilies
  • 2 stalks Lemon grass
  • 1 inch Turmeric
  • 1 inch Galangal
  • 20 gm Shrimp paste, toasted
  • 4 pcs Candlenut
  1. Chop spice paste ingredients and blend in a food processor until fine. Combine custard ingredients, add in spice paste and mix well.
  2. Place 2-3 kadok leaves in the centre of a banana leaf. Top with 2-3 slices of fish fillet and 2 tbsp of custard mixture. Fold up both sides of the banana leaf to meet in the centre then fold up the two other ends and secure with bamboo tooth picks.
  3. Heat up wok with boiling water. Steam for 10 minutes over rapidly boiling water.
  4. Unwrap the leaves and place onto plate to complement the fish.
TO PREPARE SCRAMBLED DUCK EGG & SHAVED TRUFFLE
  • 2 Duck eggs
  • 40 gm Butter
  • 20 ml Cream
  • 5 gm White pepper
  • 5 gm Chive, chopped
  • 10gm Shaved black truffle
  • 2 ml Truffle oil
  • To taste Salt
  1. Wisk eggs together in a bowl and melt the butter in a pan.
  2. Add in eggs and mix with a wooden spoon until scrambled. Then stir in truffle, cream, truffle oil, chopped fresh chives and season to taste.
TO MAKE BRAISED LOCAL COCKLES WITH CILANTRO
  • 40 gm Local cockles
  • 20 gm Cilantro chiffonier
  • 30 gm Unsalted butter
  • 5gm Ginger, chopped
  • 5 ml Cooking cream
  • 5 ml Clam stock
  • To taste Salt
  1. Sauté ginger, with butter. Add clam stock and let it reduce by half. Then put cockles in to braise until liquid thickens. Lastly, sprinkle cilantro and season to taste.
BANANA BLOSSOM SALAD
  • 1 pc Banana blossom
  • 1/3 cup Fresh cilantro leaves, roughly chopped
  • 1/3 cup Fresh mint leaves, roughly chopped
  • 1/2 cup Vegetable, canola or peanut oil
  • 8 pcs Thai shallots, thinly sliced
  • 4 cloves Garlic cloves, roughly smashed in a mortar & pestle
  • 2 stalks Fresh lemongrass, thinly sliced
  • 3 pcs Lime leaves, sliced thinly
  • 10gm Peanut, roasted
  1. Fry garlic, lemongrass, and lime leaves then add each fried aromatic into the same bowl as shallots. Season fried aromatics with salt and toss to combine.
  2. Add peanuts into oil, reduce heat to medium-low, and stir frequently to cook until golden brown (3 – 4 minutes). Remove peanuts with a strainer or slotted spoon and transfer to a small bowl to cool. Set aside 2 tablespoons oil and allow to cool. Discard remaining oil.
FOR THE DRESSING
  • 2 pcs Bird’s eye chillies, chopped
  • 2 pcs Large garlic, roughly chopped
  • 3 tbsp Palm sugar
  • 2 tbsp Thai fish sauce
  • 2 tbsp Fresh lime juice
  • 1 tbsp Dried crushed chilli flakes
  1. Add Thai chillies and garlic to a mortar and pestle with 1 tablespoon of palm sugar. Pound to form nearly smooth paste. Add remaining 2 tablespoons of palm sugar and pound until everything is incorporated.
  2. Add fried peanuts and pound until roughly crushed. Stir in fish sauce, lime juice, and dried chillies.
  3. To make the white vinaigrette, pour water and white vinegar into a bowl. Stir in sugar and a dash of salt until dissolve. Leave in the fridge until needed.
TO MAKE THE SALAD
  1. Peel the outer tough leaves of the banana blossom and chop into fine juliennes using a Japanese mandolin.
  2. Put into a bowl and pour in enough cold water. Add in a splash of white vinegar and soak for half an hour.
  3. Drain the banana blossom. Wash under running cold water, drain and squeeze to remove any excess moisture.
  4. Transfer into a clean bowl and drizzle the white vinaigrette over them. Toss briefly to coat well with vinaigrette.
  5. Place chopped mint on top and drizzle chilli fish sauce. Toss together.
  6. Sprinkle chopped peanuts and crispy shallot flakes to finish.
FOR THE DRESSING
  • 1 Purple potato, cut into rounds
  • 2 ml Thai basil oil
  • To taste Salt
  1. Blanch potato with salt water until cooked. Then drizzle with Thai basil oil and season to taste.
FOR VANILLA CITRUS INFUSED CRAB SAUCE
  • 200gm Crab shell
  • 1 Holland onion, chopped finely
  • 2 pcs Garlic, sliced
  • 3 gm Fresh thyme
  • 1 stick Fresh vanilla pod
  • 30 gm Unsalted butter
  • 100ml Crab stock
  • 1 pinch Saffron
  • 30ml Fresh orange juice
  • 4 pcs Fresh tomato cut wedges
  • 4 pcs Fresh orange segments
  • 3 gm Fresh chives, chopped
  1. Sauté onion, garlic, butter, crab shell, fresh thyme, saffron, split vanilla pod and tomato until fragrant. Add in crab stock and orange juice to simmer until it reduces. Then strain and put back into the pan. Add in butter, cream and citrus segments. Season to taste and sprinkle fresh chives into the sauce.
GARNISH (OPTIONAL)
  • Smoked avruga caviar
  • Baby cilantro cress
TO SERVE THE FINAL DISH
  1. Place trout fillet in centre of large plate. Place the different components to surround the fish. Spoon some sauce over the fish then add garnishes to serve.
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