vrdesigners
07/05/15

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

Ingredients:
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

Preparation:
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

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