Premium lobster, Alaskan crab, Salmon, Scallop & caviar Yu Sheng with white peach Sauce
Chef Brian Wong’s white peach sauce brings a delicate and floral take to the refreshing raw fish salad.
Recipe by
Brian Wong, executive Chinese chef of Wan Hao Chinese Restaurant, Singapore Marriott Tang Plaza Hotel
serves
12 persons
prep time
1 hour + 1 hour of simmering
white peach sauce
• 1 lemon, sliced
• 150ml water
• 500g plum paste
• 50g lemon paste
• 180g white peach purée (available from lazada)
» in a pot, add lemon slices and water, and then simmer for 1 hour.
» remove the pot from heat, and take out the lemon slices.
» add the remaining ingredients and stir thoroughly. set aside.
assembly
• 25g pickled red ginger, julienned
• 25g pickled ginger, julienned
• 50g pickled papaya, julienned
• 50g pickled green peach, julienned
• 50g pickled leeks, julienned
• 30g preserved lime strips
• 100g carrots, julienned
• 100g radishes, julienned
• 100g green radishes, julienned
• 80g crackers
• 30g white sesame
• 30g crushed peanut
• 120g fresh salmon
• 120g fresh Hokkaido Scallop
• 300g lobster meat, cooked
• 250g Alaskan crab meat, cooked
• 30g caviar
• white peach sauce
• a few pieces of edible gold sheets
Black caviar and Hokkaido king Scallop Yu Sheng
Prefer something more extravagant than salmon slices and golden crackers? Chef Cheung Siu Kong opts for black caviar and Hokkaido king scallops, and crushed sweetened walnuts to add a luxe touch to the ubiquitous dish.
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Esta historia es de la edición January 2020 de Epicure Magazine.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
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