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Conjuring Up the Perfect Bite: Asian Fusion

March 21, 2014 by Joan Nova in Creative Cooking Crew Challenge, Fish/Seafood, Food Pairings, Recipe Development | 22 Comments

This month the Creative Cooking Crew challenges us to present “the perfect bite”. I thought about it a lot. It’s not as easy as you may think. It could be nostalgic, like something my grandmother made with love and old world traditions, or …

I decided my perfect bite could not be one-dimensional, no matter how much I liked a single ingredient.

The perfect bite for me has a naturally fatty base — think runny egg yolk, oily/fatty salmon, avocado, cheese, nut butter, foie gras. But, to be “perfect”, it must then be paired (and cut) by something sweet, sour, salty, even peppery. Harmony. Balance. Textures.

It had to be the yin and yang of Asian Fusion … common ingredients kissed by the flavors of Asia.

Salmon 2-Ways

Flash-seared salmon steak medallion wrapped in crispy skin
topped with salmon crudo, ginger-vegetable slaw with slivered almonds,
Thai Chili Aioli and black salt + red peppercorn sesame wonton crackers

Harmony • Balance • Textures

Crispy fish skin to me is what bacon is to everyone else.

This was the perfect bite. It was fatty: the salmon and aioli; it had texture (the skin, cracker, seeds, nuts and raw vegetables) and it had harmony with a yin and yang of flavors (ginger, mirin, sesame oil, rice, vinegar, salt and pepper).

Asian Fusion: The Perfect Bite
 
Author:
Cuisine: Asian Fusion
Ingredients
  • 1 inch thick salmon steak with skin
  • soy sauce
  • mirin
  • rice vinegar with chili
  • fish sauce
  • wonton wraps
  • cole slaw
  • shredded zuccini
  • fresh corn niblets
  • slivered almonds
  • pickled ginger
  • cilantro
  • Thai chili aioli
  • sesame seeds
  • black salt
  • red peppercorns
How To
  1. lightly brush wonton skins with oil, sprinkle with sesame seeds and ground red peppercorns and bake at 400 degrees till brown
  2. toss vegetables with sesame oil and rice vinegar
  3. top with slivered almonds
  4. carefully skin salmon, cut fish into medallions and wrap skin around it
  5. lightly brush with a mixture of soy sauce, mirin and fish sauce
  6. flash sear in hot pan with oil rotating skin sides first
  7. then just a moment or two on fish top and bottom
Notes
Sprinkle wontons with black salt when they come out of oven.

 

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The group round-up of “perfect bites” will be published here on March 31.
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NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!

22 Comments

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  1. WOW!!!!!
    platanos mangoes recently posted..TWO BLOGGERS IN THE KITCHENMy Profile

  2. christo says:

    I would eat this! Great job!
    christo recently posted..A Belly Full of AirwavesMy Profile

  3. Loving the recipe and the amazing photos :-)
    Brenda Benoit recently posted..#MyHomeTownGuide – My 5 Favorite Culinary Destinations in MiamiMy Profile

  4. bellini says:

    My perfect bite would be a combination of sweet and salty. I would drive miles for a taste of salted caramel. But what would I drive miles for in the savoury category. Salmon 2 ways!!!

  5. Oh my, Joan, this is what you would find in the top top top restaurants of the world! Glorious concept, gorgeously presented. Loved the opening shot as well. Just, wow!
    Victoria of Flavors of the Sun recently posted..Marinated Tunisian Chicken Kebabs with Raisin and Green Olive RelishMy Profile

  6. Lazaro says:

    Crispy fish skin is the best. Fabulous bite, Joan. Lovely concept.

  7. sippitysup says:

    The food is gorgeous, but I have to say the (almost) yin and yang plate is fabulous. GREG
    sippitysup recently posted..The Dewey D. Cocktail: Right in Front of MeMy Profile

  8. Amazing Joan. We’ve been watching ‘The Taste’ – a show from the UK where contestants have to present just a spoonful – the perfect bite – and the judges (including Nigella and Bourdain) taste them and vote without knowing who made them. I think you’d win :)

  9. Very impressed with your rendition of the perfect bite. Totally agree on the balance of flavors and texture. You really had me at the description of something fatty lol. It all looks so delicious.

  10. Beautiful looking dish, Joan! I love the positively sexy texture of that salmon, OH MY (as George Takai would say). You did the balance of flavors in a masterful way with the spice and crisp brightening the luxurious fish. Brava!
    deana@lostpastremembered recently posted..New York’s Old Soho and Soho Chicken SaladMy Profile

  11. Such pretty photos, Joan! I love how we both thought similarly with this challenge, it was beyond one bite but to offer a complete flavor and texture experience in one bite. My first husband loved fish skin the way you do! Thanks for hosting!

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