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Saturday, June 7, 2014

Media Invite: Sustainable Seafood Festival's 'Pick The Right Catch" workshop @ ToTT *with recipes attached*


Last weekend, I was invited for another cooking workshop. This time with World Wide Fund for Nature (WWF) Singapore. 

For your information, this coming 8 - 15 June 2014, Singapore is holding a Sustainable Seafood Festival, in tandem with World Oceans Day (8 June), and organised in partnership with the Marine Stewardship Council (MSC), hopes to create a new movement for responsible consumption of seafood by empowering suppliers, retailers, restaurants and consumers to #PickTheRightCatch.  

#PickTheRightCatch = selecting seafood products that have been vetted through stringent standard.



Wells, you may be wondering why am I writing so much about this. That's because I came to realise from this workshop that Singapore being one of the biggest seafood consumers in Asia-Pacific, we actually consume about 140 million kg a year of seafood! Yes, that is how much we love our seafood. 

I was truly shocked by this amount. Also, according to this amount, the World's fish stocks will run out by 2048 if we do not act now! Yes, this is serious matter because I love my salmon, sea bass, prawns, crabs etc.. T.T 


For this reason, WWFsg is advocating on #PickTheRightCatch and cook with sustainable seafood only. Such as seafood that are  wild-caught or farmed raised, but must be harvested with care to maintain stable catch levels in the long-term without major harm to the environment and other marine life.


This is exactly what we have learnt from the cooking workshop @ ToTT! Cooking with sustainable seafood. ^^

Anyway, I have blog about ToTT over at the post here



It was also an honour to have Chef Lucas Glanville from Grand Hyatt Singapore to conduct the workshop! Whoohoo! Like we will be learning hotel-standard seafood recipe? Yay! Heh. :D 


We learned a total of 3 sustainable seafood recipes from the chef, first up is Tom Yum Pla (spicy fish soup with lemongrass), using ASC-certified Pangasius.


Feeling so delightful to be cooking my favourite Tom Yum Soup! :D 



The boy was extremely helpful that day too! :D


Ingredients in and all we have to do is let it cook on slow fire, while we prepare the next 2 recipes. 



Couldn't stop myself from 'tasting' the soup on and off. Too yummy!! *slurps* 


Next sustainable seafood recipe is Baked Garlic and Parsley Mussels, using green-hipped mussels. 


The boy did most of the job this time round. ^^



Guess what is this for? 


It's for the sauce tarator! 


Which I absolutely love!! #becauseitisspicy

Can't make to make it again at home. :D 


Tray of mussels topped with garlic and parsley butter, ready to be baked in the oven! 


The last sustainable seafood recipe is Salmon Pastrami with Shaved Fennel Salad, using MSC-certified Pink Salmon. 


My first time having fennel, and according to Chef Lucas, fennel and seafood are perfect match! Can't agree more with him. 


The shaved fennel and radish salad, tossed with lemon juice and extra virgin olive oil. 


Next, we made the spice rub to marinate the salmon with. 


Pan-frying our salmon! 


Everything on the recipes seemed to be of chilli. Me like! Haha! 


Tadah~ Our lunch! Cooked by yours sincerely and Mr Tan. ^^


Tom Yum Pla

Ingredients (4 portions):
200 gm Basa fish 
12 Straw mushrooms
2 Sticks of lemongrass 
20 gm Galanga 
4 Kaffir lime leaves
1 litre Chicken stock 
25 ml Fish sauce 
25 ml Lime juice 
20 gm Sugar 
2 tablespoons Thai chilli paste
4 Chilli Red & Green
40 gm Coriander with root 
100 gm Thai cherry tomatoes

Method:
1. In a pot add chicken stock, lemon grass, kaffir lime leaves, galanga, coriander root, thai cherry tomatoes and straw mushrooms, gently simmer for 1 hour.
2. Season with fish sauce, sugar, lime juice, chilli paste and then bring to the boil. Taste and ensure seasoning is correct.
3. Add Basa fish and cook for 2 minutes on a low heat.
4. Remove from the heat, serve in a bowl and garnish with red, green chilli and coriander leaves.


Baked Garlic and Parsley Mussels.

Ingredients (4 portions):
24 ½ shell green lip mussels
1 large peeled garlic clove
1 large peeled red shallot
Handful of italian parsley leaves
Zest of a ¼ lemon
100 gm unsalted butter, softened
75 gm white breadcrumbs
Salt and pepper to taste 

Sauce Tarator:
100 gm peeled red peppers 
2 slices white bread without crust
80 ml Milk
40 gmcrushed walnuts
1 glove chopped garlic
Pinch of Cayenne pepper
Pinch of Chili flakes
Lemon juice
Salt and pepper to taste

Method:
1. To make the sauce tarator, combine all ingredients into a food processor and blend into a fine paste, season with salt and pepper and a few drops of lemon juice
2. Refrigerate before serving.
3. To prepare the Mussels, combine garlic, shallots, lemon zest and parsley into a food processor and blend into a fine paste.
4. Add the softened butter and pulse, once all ingredients are combined, then add the breadcrumbs and season to taste with salt and freshly ground black pepper
5. Cover each mussel with some of the garlic and parsley butter.
6. Lay them on a baking tray and baked in an oven at 180oc until they are crisp and golden brown.
7. Serve immediately with Lemon and Sauce Tarator on side


Salmon Pastrami with Shaved Fennel Salad.

Ingredients (4 portions):
Salmon pastrami:
4 x 200 gm Salmon portions 

Spice Rub:
25 gm Salt
25 gm Brown Sugar
25 gm Course Black Peppercorns
15 gm Coriander Seeds
10 gm Juniper Berries
5 gm Chilli Flakes

Shaved Fennel Salad:
2 Fennel bulb
4 Whole red Radish
Picked Dill leaves
Extra virgin olive oil
Lemon Juice
Salt
Pepper

Method:
1. For the Salmon pastrami, combine all ingredients together from the spice rub. 
2. Dust the spice rub over the salmon and remove to the side.
3. Shave the fennel bulb and the radish with the mandoline into a bowl, add dill leaves, extra virgin olive oil and season with salt, pepper and lemon juice.
4. Heat a non stick frying pan, add a little oil and gently cook the salmon for a minute on each side, depending on the thickness of the fish. Remove and place on a plate.
5. Arrange the fennel salad next to the salmon pastrami and drizzle a little olive oil over the salmon.


Noms! :D


So much satisfaction with our food. ^^

Do try our the above 3 sustainable seafood recipes using sustainable seafood that can be easily found in our Cold Storage. Do your part to save our Oceans too! ^^

By the way, over 30 restaurants and retailers are participating in the coming Sustainable Seafood Festival, where only sustainable seafood would be use in their menu. Thus you can indulge in peace with them! :) During this period, all the participating restaurants would be running various promotions on their menu. So do check out the website to find out more and of course, support the event to save our Oceans! ^^

Check out my Dayre (lirongs), for more of my kitchen adventure at ToTT! :) 

Love,
Lirong. 

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