ASIAN STYLE SCALLOPS
Ingredients
Red chilli: sliced 5 gms
Red bell pepper: diamond cut 20 gms
Green bell pepper: diamond cut 20 gms
Yellow bell pepper: diamond cut 20 gms
Shitake mushroom: 50gms
Scallops: 9-10 count
Scallion: 15gms
Enoki mushroom: 30gms
Sesame oil: 5 ml
Light soya sauce: 5 ml
Salt to taste
Seasoning powder to taste
Oil: 15 ml
Method
Grill Scallops on a hot non-stick pan. Sear it on sides on high flame for 30 seconds each. Heat wok, add oil and fresh red chilli. Toss for a while and add bell peppers, shitake and scallions. Add a little stock, light soya sauce and seasoning. Add scallops, sauté for a while and add corn starch to bind. Serve the scallops on the bed of stir-fried vegetables and garnish it with enoki mushrooms
MISO BLACK COD
Ingredients
Black Cod: 120 gms
Miso: 15 gms
Sake: 15 ml
Mirin: 15 ml
Castor sugar: 15 gms
Salt to taste
Seasoning powder to taste
For raw papaya salad
Raw papaya: grated 40 gms
Carrot julienne: 10 gms
Cherry tomato: 10 gms
For dressing
Sweet chilli sauce: 10 ml
Tamarind pulp: 10 ml
Fish sauce: 5 ml
Garlic: chopped 3 gms
Red chilli: chopped 3 gms
Method
In an frying pan, put the sake and mirin. Cook until it losses the alcohol content. Add in the miso paste and castor sugar. Mix until it becomes smooth in consistency. Marinate black cod in the miso sauce and keep aside for 1 hour. Take a non-stick pan, put oil, seal the black cod in high flame from the skin side until skin is crisp. Grate papaya carrots and halve the cherry tomatoes. Mix in a bowl and refrigerate. Mix all ingredients until they blend, allow the dressing to rest for at least an hour. Mix the dressing with the grated papaya and carrots. Serve the black cod with raw papaya salad.
MOLTEN CHOCOLATE SESAME POPS
Ingredients
For Dark Chocolate Ganache
Dark chocolate: 250 gms
Fresh Amul cream: 125 gms
Bread crumbs : 60 gms
White sesame seed: 40 gms
Oil for frying
Flour for coating: 30 gms
Egg for coating: 1
For Philly cream cheese sauce
Philadelphia cheese: 227 gms
Icing sugar: 157 gms
Melted butter : 72 gms
Milk: 50 ml
Method
Take Amul fresh cream in a sauce pan. Begin to boil. Remove from flame. Pour boiling cream over the chocolate and incorporate with rubber spatula to form smooth and shiny ganache. Pour ganache in a bowl and freeze for three hours. Remove from freezer, make 15 gm balls and refreeze for half an hour. Meanwhile, mix bread crumbs and sesame in a bowl. Take flour in another bowl and lightly beat. Remove chocolate balls from freezer and coat in flour, eggs and crumb coat with bread crumb. Keep in freezer and fry immediately as required. Take Philadelphia cream cheese and beat with blender, Add milk and beat. Start adding icing sugar in parts beating continuously along with melted butter. Chill in refrigerator and serve.
The author is a brand chef at Shiro
