Sometimes, it‘s all about the marinade. See how our Etihad Guest Ambassador Luke Nguyen makes his simple fusion of flavours using ingredients that bring the best of Asian cuisine together.
500 g mulloway or cod fillet, skin
on, sliced into 3 even pieces
4 sheets banana leaf (40cm in
2 tablespoons nuoc cham dressing
½ tablespoon pounded fresh galangal (2cm piece)
1 tablespoon pounded fresh turmeric (4cm piece)
1 tablespoon pounded lemongrass
1/4 tablespoon pounded garlic
½ teaspoon red curry powder (ayam brand)
2 tablespoon vegetable oil
2 tablespoon fish sauce
Combine pounded galangal, turmeric, lemongrass & garlic in a mortar
and make a fine paste.
50 g green mango or green papaya, julienned
2 tablespoons segmented pomelo
5 perilla leaves, sliced
5 Vietnamese mint, sliced
5 dried goji berries, rehydrated
½ teaspoon roasted sliced almonds
In a mixing bowl, combine all marinate ingredients,
mix well then allow the ingredients to infuse for 10 minutes.
Season the fish with sea salt then add to the marinate
mix and marinate for 2 hours.
Wrap the fish in banana leaf and steam in a bamboo
steamer on rapid boil for 7-8 minutes.
Meanwhile, combine all salad ingredients except for
the almonds to a bowl and toss.
Lay a banana leaf on a long platter then transfer the
fish fillets to the plate, skin side up.
Place the salad on top of the fish, dress with 2
tablespoons of nuoc cham then garnish with roasted almonds.
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