Chunky codfish pâté with a touch of sea urchin

Flavored with a medley of Asian spices, lemongrass and shallots, served in a sea urchin shell with orange reduction

150g cod fish
15g sea urchin paste, to taste
Rempah (spicy paste)
80g lemongrass
60g young ginger
60g shallots
5g turmeric
10g cooking oil
50g cream
1 whole egg
Orange Reduction
3 oranges

Blend all Rempah ingredients together, cook under the stove till the oil surfaces
Dice cod fish to chunky cubes
Mix Rempah, cod fish, cream and whole egg together to create a chunky paste
Spoon the paste into sea urchin shell, steam at 85 degree Celsius for 20 minutes
Drizzle with Orange Reduction and serve

Buy Our Teas Online

Latest News

Poland is gearing up for Dilmah Real High Tea Challenge, and with culinary traditions stemming from the Middle-Ages, largely influenced by religion which are still prevalent today, the competition is bubbling with anticipation, with intriguing results brewing in the pipeline. …

21 teams, 14 countries, one trophy. The team that inspired the most innovative revolution in high tea and emerged the ultimate champions of the world’s toughest Global Tea Championship, the Dilmah Real High Tea Challenge 2015, is Team Museum Art …

An inspiring journey that culminated in a thrilling victory clinched by Team Museum Art Hotel from New Zealand! The passionate and evocative presentation by the innovative duo Laurent Loudeac & Camille Furminieux had our judges excited and eager to witness …