FJORD TROUT TREATS FOR RAMADAN

Eat more protein-rich food such as Norwegian Fjord Trout during the fasting month. This sound advice came from Alexandra Prahabaran, a certified nutritionist who prepared three simple recipes at the Norwegian Seafood Council’s cooking demo recently. 

Citing Norwegian Fjord Trout as good protein source to boost overall health during the fasting month, Alexandra said: “It is important to eat food with essential vitamins and nutrients to keep your energy levels up, your mental focus clear and your body running optimally throughout the day.” 

The nutritionist also shared these tips for Ramadan:

Load Up on Protein 

Eating protein-rich foods such as Fjord Trout can sustain you longer by staving off hunger and keeping your mind focused until it’s time to break fast. Protein helps to build and repair tissues, produce enzymes and hormones, and acts as the essential building block of bones, muscle, cartilage and blood.  A high protein diet will ensure you feel full and satisfied, while your body repairs itself during Ramadhan.

Focus on Omega 3   

Partake food rich in omega-3 to keep fatigue at bay and improve your concentration. Fjord Trout is high in these fatty acids that will help you stay clear-headed throughout the day and overall mental focus in addition to improving your mood.

Healthy Fats to Burn Fat

The change in meal times during the fasting period can often put the body under stress, making our body more susceptible to weight gain around our belly. A diet rich in healthy fats such as oily Fjord Trout helps to burn excess belly fat. Instead of burning the glucose stored in our body for energy, the body will burn fat instead resulting in a slimmer and healthier overall physique.

Get the Glow

Changes to sleep and meal times during Ramadan may see our skin take a beating. Skin can appear dull and sallow but by adding more Fjord Trout into your diet, the fish oil will aid cell rejuvenation and nourish your hair, skin and nails for an overall healthy glow.

“The Norwegian Fjord Trout has become a popular fish of choice among Malaysians,” said Jon Erik Steenslid, the Norwegian Seafood Council director for South-East Asia.  “From our recent Seafood Consumer Index, an annual survey conducted by the Norwegian Seafood Council, 3 out of 4 Malaysians think it’s important to know the origin of their seafood whilst 1 out of 2 Malaysians prefer to buy Fjord Trout from Norway.”

Now widely available in markets, supermarkets and seafood stores in Malaysia, the Norwegian Fjord Trout is similar to salmon but its deep red-orange flesh with white marbling gives the fish fillets a luxuriant feel. Norwegian Fjord Trout also has a remarkably rich flavour, with a pure aftertaste. It has a lustrous and silvery skin and can grow up to 2.5 kilos; slightly smaller than salmon.

Norway has the perfect living conditions for Fjord Trout thanks to ice-cold waters with fjords stretching deep into the country’s coastline. Farmed in the ocean, the Trout is raised in pure, cold Norwegian fjords where seawater meets fresh meltwater from the glaciers and snow; a process meeting the highest environmental and sustainability standards.

A world-renowned pioneer of modern trout and salmon farming, Norway boasts generations of experience harvesting from the sea. This gives Norwegians unique knowledge in the art of managing these resources and delivering the highest quality fish.

Norwegian Fjord Trout Recipes for Ramadan

Kaffir Chilli Norwegian Fjord Trout with Quinoa Bubur

1 Trout fillet

1 kaffir lime leaf, thinly sliced

1 lime, sliced

1 red cili padi, sliced

1 handful cilantro (daun ketumbar)

1 cup quinoa, cooked

1 cup fish stock

1 spring onion, sliced

Salt and pepper, to taste

Method

Simmer cooked quinoa and fish stock in a pot till it thickens into porridge consistency. While that is cooking, place trout with kaffir lime leaf, lime, cili padi, and cilantro on a piece of aluminum foil. Sprinkle with salt and pepper, wrap it up tight and bake at 200C for 15 mins. Put porridge in a bowl. Once the trout is cooked, remove from the oven and place on top of the porridge. Sprinkle with spring onion to serve.

Seared Norwegian Fjord Trout and Asian Potato Salad

1 Trout fillet

2 waxy potatoes, cooked

1 Tbs light soy sauce

1 Tbs sesame oil

1 spring onion, sliced

1 tsp fried shallots

1 inch ginger, grated

Salt and pepper, to taste

Olive oil

Method

Drizzle the trout with olive oil and season with salt and pepper. Bake at 200C for 10 mins. Cut potatoes in cubes and set aside. Whisk soy sauce, sesame oil and grated ginger together and toss with potatoes. Top potatoes with spring onion and fried shallots to serve with the cooked trout.

Norwegian Fjord Trout Bakar in Banana Leaf

1 Trout fillet

1 Tbs fish curry powder

1 Tbs chilli powder

1 tsp brown sugar

1 tsp belacan, grated

Kaffir lime leaves, chopped

Olive oil

Salt, to taste

Banana leaf

Method

Mix curry powder, chilli powder, belacan, sugar and salt together. Make slits on the skin side of the trout. Rub the spice mix on it thoroughly. Push the kaffir lime leaves into the slits of the fish. Drizzle some oil on the fish and wrap with banana leaf. Roast in the oven at 220C for 15 mins. Serve with sambal on the side.

A CULINARY PARADISE THAT’S SHANGRI-LA BANGKOK

Breakfast by the River of Kings at NEXT2 Café

 

Here’s an insider tip: The best seats at NEXT2 Café are along the shaded terrace perched alongside the Chao Phraya River.

With a seating capacity for 425 guests, the trendy and modern buffet restaurant of the Shangri-La Hotel Bangkok is a compelling outpost for fabulous breakfasts (6.30am to 10.30am), lavish lunches (11.30am to 2.30pm) and divine dinner spreads (6.30pm to 10.30pm). On Sundays, sumptuous brunches take place from 12noon to 3pm while a la carte menu is available from 6am to 11.30pm.

It pays to be an early bird for breakfast here. We managed to nab a table just metres away from the river edge; a nice viewing spot to see the passing parade of barges and passenger shuttle boats. There's even a designated section where guests are allowed to feed the fishes with bread provided by the hotel.

Wood, stone, slate and glass have been artfully employed by Tokyo-based Super Potato Co. Ltd to conceive the impressive yet welcoming restaurant with 168 seats nestled in air-cond comfort, 207 seats out on the riverside patio and 50 seats at the bar.

I took my own sweet time strolling around, to absorb the multitude of culinary activities and sensorial touch-points onsite. Designed as a self-service, market-style restaurant, I was beguiled by the six interactive cooking stations which serve popular Thai specialities, Japanese sushi, sashimi and appetisers, Asian noodles and homely fare, Western carvery, Indian delicacies and breads, and barbecue/grilled items.

My fave section was the plethora of healthy, delicious options catering to today’s increasingly growing group of fitness and wellness enthusiasts. I love the appealing ‘green’ presentation used to showcase the juices, assorted nuts and seeds, mixed salads, quinoa bowls and gluten-free muffins. 

Led by Executive Chef Marc Cibrowius, the battalion of 30 chefs tirelessly pull out the stops daily to rustle up the morning feast at NEXT2 Café. The luxurious brekkie even includes real honeycomb served with waffles and pancakes made on request, house-churned ice creams and oven-fresh breads – from European crusty types to cottony-soft buns and flaky pastries.

Price: THB1,000 nett per person. For reservations, call NEXT2 Café tel: 66 2 236 7777 ext 6205-6 or 66 2 236 9952. 

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An Afternoon Tea Affair at The Lobby Lounge

 

 

It was the golden bird cage on a stand that caught our imagination and lured us to savour the afternoon tea at The Lobby Lounge. Inspired by seasonal produce of the cold wintry season, the triple-decked Winter Flavours tea temptations was created by Executive Pastry Chef Claus Olsen.

We couldn’t think of a better way to spend a languid afternoon, our heartstrings plucked by the resident harpist who swept us away with her musical passion.

Revelling in the plush sofa seating, we had a field day sipping cups of artisanal tea whilst nibbling on the various savoury and sweet treats. Although some of the delicious morsels looked deceptively dainty, we soon discovered the selection was more than ample to satisfy us.

Nibbles that left an indelible impression included Bay Scallop, Arugula & Tomato on Herbed Mayo Toast, and Cheddar Cheese with Chutney on Tomato Bread. We also paused to admire the pretty cucumber and cream cheese rosette atop the granary bread before devouring it.

Hitting our sweet spot were meticulously crafted dessert treats which had unexpected bursts of flavour or interesting textural contrasts. It was fun comparing notes which delicate confection snagged our attention, teased our palate and delighted our tastebuds.

Towards the end, we found ourselves valiantly finishing the last crumbs lest the goodies went to waste. Our enjoyment of the sumptuous creations were heightened by mellifluous music and the attentive service of The Lobby Lounge’s efficient and cordial team.

 

Price: THB1,198++ per set (for two persons) inclusive coffee or tea. 

(Note: Afternoon tea theme may change according to the Hotel's prevailing promotion. Food served may differ from the set shown in this blogpost).

For reservations, call The Lobby Lounge, Shangri-La Hotel Bangkok, tel: 66 2 236 7777 ext 6205-6.