SAKURA SPRING FLAVOURS AT IKETERU

To herald the spring arrival in Japan, Iketeru is serving seasonal specialities prepared by Japanese Executive Chef Ricky Kamiishi and his team. Catch the spirit of cherry blossom viewing fervour with resident chef Johnny Au Yong's pick of regional delights, integrated into an a la carte selection and the Hanami Bento (RM260++).

Served in a multi-compartment lacquer box, the dainty morsels are conceived for easy eating. This is common in Japan as bentos are portable and outdoor picnic-friendly during cherry blossom viewing time.

A mosaic of colours, textures and flavours, the opening salvo comprises Hotaruika Udo Sumiso – tiny firefly squids with vinegar miso and udo (mountain asparagus). Pleasantly chewy, the miniature squids coupled with the crunchy green bore outstanding testament to the timeless practice of consuming seasonal food at their prime best.

Likewise, the simplistic Nanohana Karashi Ae – boiled rape blossom tinged with mustard sauce struck a similarly rustic chord against the silken Ikura Chawanmushi – steamed egg custard laden with shiny pearls of salmon roe on top.

 

Seasonal veges sourced from mountainous regions such as crunchy wild bamboo shoots complemented by wakame refreshed our palate for the subsequent tuna and sea bream sashimi. No complaints here as the freshness is uncomprising for a five-star hotel restaurant.

The flavour scale creeps up with octopus tentacles slicked with sweetish soy sauce. A whole gamut of cooked delicacies packed the last compartment: broad beans tempura, inari sushi (sweet beancurd pouch stuffed with vinegared rice and toppings of edamame, marinated saba and surimi crabstick), a salmon ikura sushi ball, boiled tiger shrimp, tamago, trout teriyaki and flavoured rice ball with burdock strips. We found the tamago somewhat bland and the fish overdone whilst the rest pass muster.

A bowl of wakame, icefish and bamboo shoot broth washes the bento offerings down. To conclude the meal, a delicate disc of flat mochi skin with red bean mash wrapped in cherry blossom leaf and fresh fruit wedges complete the array.

Earlier, our group was reacquainted with some of Iketeru’s signature specialities, starting with the House Made Sesame Tofu with Ponzu Sauce. A minimalist, deceptively simple dish that wowed us with impossibly soft and smooth texture, and clean nutty-beany nuance.

Another on-point speciality to rock the palate is the Soft Shell Crab Spider Roll - rolled sushi speckled with toasty sesame seeds and crispy fried soft shell crab in the centre, and dribbles of savoury sticky sauce on top.

The classic Tempura Moriawase – assorted deep-fried prawns, fish, vegetables and mushroom sheathed in gossamer light batter proves when it comes to the crunch, Iketeru tends to deliver.

You can enjoy a special a la carte selection or opt for the Hanami Bento until 30 April 2018.

For reservations, call Iketeru, tel: 03-2264 2264 or visit life@hilton.com

A DELICIOUS COOKING EXPERIENCE WITH NORWEGIAN FJORD TROUT

Media members who attended the recent “Cooking Norwegian Fjord Trout” Workshop at KDU University College took away some valuable tips and interesting nuggets of information. Thanks to Chef Jimmy Chok who has worked with Norwegian seafood in the past 10 years, we learned the different traits between the fjord trout and salmon such as:

• The fjord trout head is rounder while the salmon head is sharper. Also the fjord trout flesh appears in deep red-orange hue compared to that of salmon which is a paler shade of orange.

• The fjord trout grows to a weight of 2-5 kilos – generally a bit smaller than salmon. Although the skin of the fjord trout is similar to salmon, it has a lustrous, silvery colour.

• Fjord trout meat with white marbling has a healthy sheen and is firm, yet tender and mellow. Taste-wise, the fjord trout boasts a richer flavour with a pristine aftertaste of the sea.

Jon Erik Stenslid, Director, Southeast Asia, Norwegian Seafood Council also shared a video presentation on the farming of Norwegian Fjord Trout in the cold, clear waters of Norway’s fjords that stretched along its coastline.

Her Excellency Gunn Jorid Roset, the Norwegian Ambassador to Malaysia

“Norway is the second largest seafood exporter in the world, and the world’s largest producer of farmed Atlantic salmon and fjord trout. Harvesting from the seas has always been an important part of Norwegian culture and history. In fact, fishing was a vital premise for Norwegian pioneers to settle down and live along the cold, windy coastline,” said Stenslid.

“Seafood is a basic food source and an important trade for Norway, giving Norwegians unsurpassed knowledge and experience in handling precious treasures from the sea. Seawater meets fresh water melted from glaciers and snow to form the perfect living conditions in the ocean for the fjord trout. Over the past few years, Norwegian Fjord Trout has become increasingly popular in Malaysia due to its unique taste, health benefits and appealing red colour.”

Her Excellency Gunn Jorid Roset, the Norwegian Ambassador to Malaysia, also graced the workshop and sportingly donned an apron to join in the hands-on cooking workshop.

Before our cooking stint, Chef Jimmy Chok shared various ways to cook fjord trout and salmon, highlighting how sweet, sour and spicy Asian flavours like asam pedas, masak lemak or steaming with soya sauce work well with the fish.

“Never overcook the fish” said the chef. “Both salmon and trout is best half cooked to retain the tender texture and juicy moisture within.”

He then demonstrated how to fry the trout, over medium heat, and served it with mango salsa. We were also treated to delicious samplings of the fjord trout and salmon, served sashimi-style, as well as smoked. It was a revelation for us as the difference in taste and texture was noticeable on the palate.

The Ambassador - a keen cook herself - partnered with Jon Erik Steenslid to cook up a colourful, hearty fjord trout dish. Chasingfooddreams and myself combined our efforts to replicate the same dish Chef Jimmy had demonstrated earlier.

We thoroughly enjoyed the entire experience and went home knowing so much more about the versatility of the Norwegian fjord trout the skill of cooking it properly.

The Norwegian Seafood Council (NSC) is owned by the Ministry of Trade, Industry and Fisheries in Norway. Headquartered in Tromsø, NSC is present in major markets around the world, aiming to increase the value of Norwegian seafood resources. NSC also oversees the administration and use of the trademark “Seafood from Norway”, a joint value for the Norwegian seafood industry.

Because consumers today are increasingly focused on the origin of food, how it is produced and how it meets concerns regarding sustainability, the “Seafood from Norway” trademark addresses such matters. The trademark is a symbol of origin and quality for all Norwegian seafood, farmed or wild caught in Norway’s cold, clear waters; leaving no doubt about the fact that Origin matters.

For more information on Norwegian Seafood, visit: https://en.seafood.no/

SEARED FJORD TROUT with MANGO POMELO SALAD &

THAI CHILI-SESAME DRESSING

200g fjord trout

Salt & pepper to taste

120g diced mango

80g pomelo

½ red onion, chopped

1 kaffir lime leaf, chopped

1 stalk spring onion, chopped

Juice from 1 lime  

100ml Thai chilli sauce

½ red onion, chopped

½ tsp sesame oil

1 tsp toasted sesame seeds

Juice from 1 lime  

Garnishing: trout roe, micro herbs and cherry tomato

METHOD

Season trout with salt & pepper. Sear over medium heat until fish fillet is medium rare. Allow to rest.

Mix mango salad ingredients together. Stir well and season to taste.

Mix dressing items evenly and set aside.

To plate, spoon a heap of mango salad onto plate.

Remove skin from trout and use your hands to flake the trout. Place on top of mango salad.

Fry trout skin until crisp. Cut into triangular shards and place on top of trout fillet.

Garnish the plate with trout roe, cherry tomatoes (cut into halves) and micro herbs.

Swirl dressing around the trout using a spoon then sprinkle sesame seeds around it to serve.