Tips

Seared Wild Salmon Cakes

With Daikon, Passionfruit and Thai Basil

Makes 3 Large Patties; Serves 3 to 6 as a Starter

Combine ginger, scallion, passion fruit puree, soy sauce, salt, and sugar together in a small bowl. slowly whisk in ¼ cup olive oil and sesame oil. Use 2 tbsp of passion fruit vinaigrette to dress daikon, cucumber and finger chili.

Heat a large cast iron skillet over medium heat and add 3 tbsp of olive oil; when oil is heated add breaded salmon cakes. Sear salmon cakes until golden brown on both sides, about 1.5 minutes per side; cakes should be medium rare in the middle.

Arrange salmon cakes on serving platter and top with dressed julienned vegetables. Garnish with thai basil leaves and serve immediately.

Chili Prawns

Makes 8 Prawns; Serves 4 to 6 as a Starter

To make the stuffing, combine fermented black beans, chilies, garlic and cilantro stems in a small bowl and mix well. Set aside.

Using a razor blade or kitchen shears, cut through the shell and flesh of each prawn along the back about halfway deep, starting at the base of the head through a quarter of the way from the tip of the tail. remove the vein running along the back using the edge of the blade and discard. Fill the space you just cleaned on each prawn with the stuffing.

Heat a large pan with a lid over high heat and add the oil. when the oil is almost smoking, carefully lay the prawns in the oil and cook until the shell starts to brown and the flesh starts to turn pink, about 1 minute. Flip the prawns and cook for another minute, browning the other side. carefully add the wine to the pan – it will splatter – and immediately cover with the lid. Steam the prawns until completely pink and fully cooked, about 4 minutes. Remove the pan from the heat and transfer the prawns to a serving dish. add the butter to the pan and swirl until melted by the heat remaining in the pan. Pour the sauce over the prawns.