- Chilli Paste
- 130g Bombay onion
- 75g Fresh red chillies
- 20g Chilli red padi
- 25g Root ginger
- 10g Lemongrass,
- white part cut into 0.5cm
- 50g Garlic, peeled
- 5g Fennel seeds
- 15g Coriander seeds, toasted
- 300ml Water
- 30g Chicken powder, or crushed stock cubes
- 300ml Coconut milk
- 40g Sugar
- 120ml Cooking oil
- 2g Lime leaves, finely julienned
- 5g Turmeric leaves, finely julienned
- Mango Salad
- 60g Semi-ripe mango flesh
- 15g Bombay onion
- 30g Tomato, skinned and de-seeded
- 1 small bunch Coriander
- 1 Calamansi, juiced (can be substituted with lime juice)
- 10g Caster sugar
- Salt (to taste)
- Mackerel & Scallops
- 6 Scottish mackerel,
- 35g fillets (3cm x 3cm)
- 10 Scottish scallops, medium size
Scottish Mackerel & Scallops with chilli paste
Scottish Mackerel & Scallops with chilli paste
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scottish Mackerel & Scallops with chilli pasterecipe a try yourself? Recipe by Executive Chef Alfred Lee, Suntec Convention & Exhibition Centre, Singapore
Ingredients
Method
Chilli Paste
1. Blend the Bombay onion, red chilli, chilli red padi, ginger, lemongrass, garlic, fennel seeds and coriander seeds until smooth. Add water to form a paste.
2. Heat oil in a pan, add in the chilli paste and fry over a low heat for 10 minutes until fragrant.
3. Add in the coconut milk, chicken powder, sugar and stir until the paste thickens.
4. Take off the heat and add in julienned lime and turmeric leaves.
5. Put the mixture aside to cool.
Mango Salad
1. While the chilli paste is cooling, slice the mango flesh and Bombay onion into long strips.
2. Chop the tomato and coriander, mix in with the onion and mango.
3. Squeeze the juice of one calamansi over the top of the salad and finish with caster sugar and a pinch of salt.
4. Toss the salad and set aside for plating.
Mackerel & Scallops
1. Once the chilli paste has cooled carefully spread about 20g over each Scottish
mackerel fillet. Bake in the oven at 180°C for 4
minutes.
2. Heat oil in a pan and sear both sides of the scallops until golden.
To Serve
1. Arrange the mackerel fillet and scallops in the centre of the plate with accompanying mango salad.
2. Finish with a couple of strips of mango on top of the freshly seared scallops.
Serve immediately.
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