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.

THE MAJESTIC WAY TO BREAK FAST

 

Classic Malay dishes and treasured family recipes from chefs Mohamad Zaidi Md Salleh, Shahril Firdaus Razale (top right) and Shahrom Saari (top left) take pride of place at The Majestic KL’s expansive breaking of fast buffet.

Right from the get-go, I find the Pajeri Kedondong - a special recipe belonging to Chef Shahril’s mother - a refreshing change from the more common, sharper tasting pajeri nenas. Slightly softened post gentle simmering, the little bulbous ambarella (spondias ducis) fruits make appetite-whetting mouthful in mildly spiced and tangy curry.

Comforting kampong-style Sayur Lemak Pucuk Manis – a type of leafy vegetable (sauropus androgynous) widely planted in villages also stands out for its rustic simplicity, cooked with coconut milk and dried shrimp.

The spice-rubbed Roast Lamb with Briyani is another crowd favourite; a delectable pairing of tender, gamey meat slices with fluffy, aromatically spiced long grain rice. Love ikan bakar? Grilled local fishes wrapped in banana leaves complemented by assorted dips are also served.

Chicken dishes that score highly in our book include Ayam Pongteh and Ayam Goreng Kunyit. Both options are memorable for moist chunky meat thoroughly scented by the distinctly different mixtures of dry and fresh spices designed to tempt the palate.

The breaking of fast buffets during this month usually boast some of the best Satays and The Majestic KL is no different. Served from a traditional charcoal grill pit similar to that of itinerant hawkers of old, the delicious beef and chicken skewers are good enough to eat on their own.

 

Action stalls proffering piping hot Roti Canai and Murtabak, Goreng-goreng (cempedak, tapioca and sweet potato) and Mee Rebus are notable too so make sure you stop by to grab your share.

Festive staples such as Serunding, Ketupat Palas, Lemang and Ketupat are served too, to get you into the Hari Raya mood ahead of time. 

After the surfeit of savoury fare, kick back with a cup of hot Nescafe, milky teh tarik or a bowl of Ais Kacang. Round the meal off with customary festive nibbles and sweet treats such as Rempeyek, Pineapple Tarts, Kuih Lapis, Tapai Ubi & Pulut, Kuih Bakar, Kuih Ros and assorted cookies.

The Majestic Festive Banquet Dinner is priced at RM100 nett per person until 18 July. For reservations, please call tel: 03-2785 8000. THE MAJESTIC KL is located at 5, Jalan Sultan Hishamuddin, Kuala Lumpur.