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This is what mermaids eat, make it yourself

Star2 logo Star2 14/1/2018 star2.com

Recipes by chef Jean-Michel Fraisse of the French Culinary School in Asia, originator of that mermaid salad cooking class.

Read the story:You need to get this food into your diet. Now!

COLD SEAWEED SOBA

4 servings

250g dried soba (buckwheat) noodles

20g dried kombu

10g dried wakame

2 nori sheets, cut into fine strips

dulse, torn into bite sized pieces

30g sesame seeds, lightly toasted

3 stalks spring onion, sliced finely

dressing

100ml rice vinegar

50g palm sugar, grated

10g fresh ginger, finely grated

1 tbsp (15ml) sesame oil

chilli flakes or grated pink pepper berries to taste

salt and pepper to taste

To rehydrate seaweed

Add the kombu to a bowl and cover with cold water. Soak for 20 minutes. Add in the wakame and soak for 5 minutes, until wakame doubles in size. Remove the seaweed and reserve the soaking water. Cut kombu into thin strips. Set the kombu and wakame aside in a bowl in the fridge.

To cook soba

Pour reserved seaweed-soaking water in a roomy saucepan. Add more water to bring it to a height of about 8cm.

Bring to boil and add soba and 1 teaspoon salt.

Cook soba to packet instructions. Drain and allow to cool.

Chill in the fridge for at least 2 hours, or chill with ice cubes.

For the dressing

Place all ingredients in a bowl and whisk to dissolve sugar.

To serve

Divide cold noodles among 4 serving bowls. Top with sesame seeds, seaweed and spring onion.

Add dressing and toss well just before serving.

a close up of food: seaweed recipe: Salmon sushi in nori wrap © Provided by Star Media Group Berhad seaweed recipe: Salmon sushi in nori wrap

SALMON TATAKI ROLL WITH CITRUS AND SOY DRESSING

tataki roll

500g sushi-grade salmon fillet, chopped

salt and pepper to taste

nori sheets

flour for dusting

citrus and soy dressing

50ml rice wine or white wine

50ml mirin

50ml soya sauce

100g white miso

75g honey or to taste

½ orange or grapefruit, juiced and zested

1 lemon, juiced and zested

50ml rice vinegar

For the sauce

Combine all the ingredients in a saucepan and bring to boil. Chill.

To prepare tataki rolls

Season salmon. Take a portion and shape into a cigar. Place on a sheet of nori and roll up firmly. Seal the ends with a little water. Dust with flour. Repeat to use up the salmon.

Heat enough oil for deep frying over high heat. Deep-fry the rolls briefly, about 30 seconds. Remove and drain on paper towels. Cut into 2-3cm chunks. Serve immediately with the sauce, garnished with dill.

a plate of food on a table: seaweed recipe MARINATED FISH WITH SEAWEED GREMOLATA © Provided by Star Media Group Berhad seaweed recipe MARINATED FISH WITH SEAWEED GREMOLATA

MARINATED FISH WITH SEAWEED GREMOLATA

marinated fish

400g lean fish fillet, cubed

2 stalks spring onion, finely sliced

olive oil and lemon juice to taste

salt and pepper to taste

seaweed gremolata

1 lemon, zest only

1 orange, zest only

5g dill or to taste

5g coriander or to taste

10g dried seaweed

To marinate fish

In a bowl, combine all the ingredients. Cover bowl and set aside in the fridge for at least 45 minutes.

To prepare seaweed gremolata

Combine all the ingredients and blend in a food processor.

To serve

Combine fish and gremolata. Serve with chips, crackers or toast.

a bowl of noodles with sauce: SEAWEED, CUCUMBER AND PUMPKIN SEEDS SOUP © Provided by Star Media Group Berhad SEAWEED, CUCUMBER AND PUMPKIN SEEDS SOUP

RAW GREEN SEAWEED SOUP

10g dried wakame

500ml cold dashi, vegetable stock or water

100g baby spinach

60g pumpkin seeds

2 medium cucumbers, peeled, seeded and cut into chunks

½ avocado

1 garlic clove

½ lemon, zest and juice

salt and pepper to taste

Soak wakame in the stock until rehydrated. Combine all the ingredients and process in a blender until smooth, seasoning to taste. Serve cold in a bowl, garnished as you like.

a piece of food on a plate: SEAWEED & SEEDS CAPERS PESTO © Provided by Star Media Group Berhad SEAWEED & SEEDS CAPERS PESTO

SEAWEED & SEEDS CAPERS PESTO

100g sunflower seeds, lightly roasted

1 large packet shredded nori

1 garlic clove, chopped

30g capers

15g white miso

100ml extra virgin olive oil

25ml other oil

Combine all the ingredients in a blender and pulse 2-3 times. Keep in an airtight container overnight in the refrigerator or until seaweed is rehydrated. Serve as a spread.

a piece of food: SEAWEED, PUMPKIN SEEDS, PRUNE AND PISTACHIO BAR © Provided by Star Media Group Berhad SEAWEED, PUMPKIN SEEDS, PRUNE AND PISTACHIO BAR

SEAWEED, PUMPKIN SEEDS, PRUNE AND PISTACHIO BAR

Makes 9-10 bars

150g prunes or other dried fruits, chopped

100g pistachios

100g pumpkin seeds

80g desiccated coconut

5g shredded nori or seaweed powder

50ml orange juice

50ml cold-pressed extra virgin coconut oil

In a food processor, pulse the ingredients until the mixture is crumbly but beginning to come together. Press into a square cake pan or glass dish.

Place in the freezer for at least 1 hour. Turn out carefully, and slice into bars. Wrap each individually with parchment paper.

Store in airtight container in the freezer if not eating immediately. Enjoy straight out of the freezer.

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