Recipes
Steamed OM3 Jade
- 1 Organic OM3 Jade fish for 2 servings
- 2 Leaf of White Chinese Cabbage to wrap fish
- For sauce:
- Ginger – Julienne
- 2 tsp Sesame Oil
- 3 tsp Soya Sauce
- 1 tsp Deep Fried chopped Garlic
- 3 tsp Chinese Cooking Wine
Fillet on both sides of the OM3 Jade and set aside. Blanch the Chinese cabbage in boiling water until less than translucent.. Set aside to cool.
Wrap Organic OM3 Jade fish with Chinese cabbage and steam for 5 minutes.
Mix ingredients for sauce for personal taste and gently simmer and pour over fish when ready.
Plate and serve warm with some garnish of spring onions.
Recipe courtesy of Executive Chef Beh Kim Un and Head Chef Zaini of Isthmus KL.
(www.isthmuskl.com – It’s a Must!)
Teriyaki OM3 Jade
- 1 Organic OM3 Jade
- For Teriyaki Reduction Glaze (reduction)
- 500 ml Mirin
- 300 ml Sake
- 100 ml Kikkoman Soy sauce
- Ginger – Bruised
- For Salad:
- Pea Sprout
- Bean Sprout
- Red Chili - julienne
- ½ Sesame Oil
- Salt to taste
- ½ Sesame Seeds
- Sugar to taste
- Lime Juice
Teriyaki Reduction for Glaze.
Mix ingredients and simmer until it forms a thick consistency.
Fillet OM3 jade. Pan- fry OM3 Jade skin side down till crispy. Flip side and pan fry as well for a few minutes. When fillet has turned white, take out and glaze with the teriyaki reduction.
For Salad:
Blanch Pea and Bean Sprouts quickly in boiling water. Be careful not to overboil the sprouts for it will lose its crispiness.
Leave the salad to cool and toss with remaining ingredients. Add salt and soy sauce and red chilies according to taste.
Plate it and serve. Selamat makan!
Recipe courtesy of Executive Chef Beh Kim Un and Head Chef Zaini of Isthmus KL.
(www.isthmuskl.com – It’s a Must!)