Sunday, January 14, 2018

Norwegian Fjord Trout Workshop @ KDU University College

Cooking with Norwegian Ford Trout by Norwegian Seafood Council

We enjoy salmon so often and yet, we know nothing about trout. In fact, trout has often been labeled as salmon trout in the consumer market to latch on to its more popular family member, the Salmon.

A recent invite to the Norwegian Fjord Trout workshop was such an interesting event. Thanks to the Norwegian Seafood Council, members of the media and bloggers were treated to a hands-on cooking workshop showcasing the versatility of cooking with Norwegian Fjord Trout with Chef Jimmy Chok at the KDU University College in Shah Alam.

The workshop kicked off with video presentation of where Norwegian Fjord trout was farmed, followed by some interesting facts about the Norwegian Seafood Council and Fjord trout by Jon Erik Steenslid, Director, Southeast Asia, Norwegian Seafood Council.

The Norwegian Seafood Council (NSC) was established in 1991 and has approximately 60 employees globally. Owned by the Ministry of Trade, Industry and Fisheries, the council monitors the seafood export for Norway. Norway is the second largest exporter of seafood in the world and also the world’s largest producer of farmed Atlantic salmon. With a staggering number 2.45 million metric tonnes of seafood exported to over 146 countries in 2016, seafood is one of Norway’s most important export commodity. Farmed Fjord trout and Atlantic salmon are fed special NON GMO pellets made from vegetable and marine ingredients, ensuring safe and nutritious consumption of the fishes.

Jon Erik also highlighted that Norway has the perfect living conditions for Fjord trout, being surrounded by ice-cold waters with fjords stretching deep into its coastline. Farmed in the ocean, in the pure cold Norwegian fjords where seawater meets fresh meltwater from the glaciers and snow, consumers are assured that seafood from Norway, especially Fjord trout, are being farmed in excellent conditions best suited to them.

The event was also graced by the presence of Her Excellency Gunn Jorid Roset, the Norwegian Ambassador to Malaysia. An avid trout lover herself, Her Excellency expressed her enjoyment for trout just as much as salmon and is happy to be able to enjoy Norwegian trout and salmon while living in Malaysia.

Norwegian Fjord Trout has indeed become a popular choice with Malaysian consumers unknowingly, simply because of its similar appearance to salmon although it is a whole different species from salmon. Chef Chok proceeded to give us a lesson on how to differentiate between salmon and trout.

The Fjord trout grows to a weight of 2 to 5 kilos which is generally a bit smaller than salmon. The appearance of both fishes is easily identifiable when placed together. The salmon head is more pointed while the trout head is more round. The skin of the Fjord trout is quite similar to salmon as they both have lustrous and silvery colour. The body of the salmon is more slender compared to the trout which has a rounded and thickset body when compared to the salmon. The tail is also relatively different with the salmon being more forked while the trout is rather squared.

Once filleted, the colour of the salmon and the trout is also easily identifiable. The colour of the trout has an appealing deep red-orange colour with white marbling that gives the fillet a luxurious feel while the salmon has a lesser sheen with the same red-orange colour. Fjord trout has a remarkably rich flavour with a pure aftertaste. They say once you’ve had a taste of Fjord trout, one might actually be converted to a full-fledge trout fan than a salmon one.

Chef Chok procced to showcase on how to cook Fjord trout for his dish of Seared Fjord Trout with Mango Pomelo Salad & Thai Chili-Sesame Dressing. Trout fillet are best cooked with skin on and on low heat. First, cook the fillet of trout skin side down. The low heat will allow the natural oils of the trout to ooze out and this will help to eliminate the fishy aroma that comes from the oil. It will also help to extract the amount of oil from the trout which Chef Chok poured away from the pan and continue to cook the trout till medium doneness.

Depending on the size and thickness of the fillet of the trout, the best way to feel the doneness is with one’s finger as advised by Chef Chok. Gently prod the side of the trout flesh and if its feels a delicate but lightly firm texture, the trout should be cooked to medium doneness. Should one opt to have their trout cooked to their liking of doneness, do proceed but the trout is best served medium doneness for optimized flavours and textures according to Chef Chok.

Chef Chok’s perfectly medium cooked Fjord trout with crispy skin and soft moist medium doneness flesh looked gorgeously enticing at sight!

Chef Chok’s dish is relatively easy to whip up with a few basic cooking steps. He makes cooking easier with the readily available sauces on the market and uses the Thai sweet chili sauce on this dish. The mango and pomelo salsa is also easy to prepare and takes only a few minutes of chopping and mixing.

While there are rules in cooking, assembling the dish allows one to get creative. Chef Chok’s presentation was simple and really lovely. This final dish looked gorgeous and artsy elevating the gorgeous colours of the Fjord trout beautifully. The finishing touches of briny trout roes enhanced the moreish flavours of the dish.

Chef Jimmy Chok, Her Excellency Gunn Jorid Roset, Jon Erik Stenslid, Director, Southeast Asia, Norwegian Seafood Council

Chef Jimmy Chok and his dish of Seared Fjord Trout with Mango Pomelo Salad & Thai Chili-Sesame Dressing

Sashimi time! Generous platters of sashimi of salmon and Fjord trout as well as smoked salmon and smoked trout was amazing. The flavours of the Fjord trout was sublime with delicate creamy and rich with a clean aftertaste. Salmon was delicious too but the trout flavours had a gorgeous richness that most of us enjoyed very much.

*photo courtesy of JomMakan

Time to cook! My partner-in-crime was Alice from JomMakan as we paired up to reproduce the dish that Chef Chok showed us earlier.

*photo courtesy of JomMakan

The ingredients are easily available and the dish was really easy to cook as it took us less than half hour to prepare and cook. We enjoyed the experience so much so that we even added some of our own touches on the presentation of the dish.

Our final dishes of Seared Fjord Trout with Mango Pomelo Salad & Thai Chili-Sesame Dressing

Her Excellency commented that my stroke of Thai Chili-Sesame Dressing on my dish resembled the shape of Norway, much to my surprise though it wasn’t intentional...

It was also an honor as Alice and me had a photo taken with Her Excellency and Jon Erik with our dishes.

Indeed a very memorable workshop on Norwegian Fjord Trout with Norwegian Seafood Council. Coupled with the information of the origin of seafood from Norway, how it was produced and how it was managed in a sustainable manner, the quality of Norwegian seafood is assured of nothingg short but premium quality always. After this workshop, I truly concur with Norwegian Seafood Council: Origin matters

For more information, please visit their website: or Facebook:


200g fjord trout
Salt & pepper to taste

120g diced mango
80g pomelo
½ red onion, chopped
1 kaffir lime leaf, chopped
1 stalk spring onion, chopped
Juice from 1 lime 

100ml Thai chilli sauce
½ red onion, chopped
½ tsp sesame oil
1 tsp toasted sesame seeds
Juice from 1 lime 

Garnishing: trout roe, micro herbs and cherry tomato

Season trout with salt & pepper. Sear over medium heat until fish fillet is medium rare. Allow to rest.
Mix mango salad ingredients together. Stir well and season to taste.
Mix dressing items evenly and set aside.
To plate, spoon a heap of mango salad onto plate.
Remove skin from trout and use your hands to flake the trout. Place on top of mango salad.
Fry trout skin until crisp. Cut into triangular shards and place on top of trout fillet.
Garnish the plate with trout roe, cherry tomatoes (cut into halves) and micro herbs.
Swirl dressing around the trout using a spoon then sprinkle sesame seeds around it to serve.

Friday, January 12, 2018

CNY 2018 Menu @ The Emperor, Dorsett Grand Subang

Embrace the Blessings of Spring!

It’s another month of celebration as we embrace the coming Lunar New Year with a feast with family, loved ones and friends. Head on over to a tempting line-up of specially crafted Chinese New Year set menus theme Joyful Reunion Set Menus from 16 January to 2 March, 2018 at Dorsett Grand Subang.

With many delicious dining options, one of the more notable restaurant not to be missed is The Emperor Chinese Restaurant helmed by newly appointed Executive Chinese Chef Bryan The and his culinary team. Chef Teh’s resume includes 16 years of Chinese culinary experience with his last previous stint in Macao before his appointment at Dorsett Grand Subang. Not only has Chef Teh and his culinary team crafted 4 Joyful Reunion Set Menus, diners are also in for a scrumptious list of the chef’s new dishes soon to be available at The Emperor.

Here’s a sneak peek at what The Emperor as well as other restaurants are offering this festive CNY season. Selected dishes from all the set menus were showcased in no particular order.

It is almost mandatory to usher in the Lunar New Year with the tossing of yee sang!

The Emperor is offering 5 varieties of yee sang from the classic to the premium. The Prosperity Hee Har Pink Prawns & Fresh Fruits. Expect bouncy firm pieces of poached crustaceans tossed in an abundance of yee sang ingredients along with fresh juicy batons of fruits in the classic plum sauce.

The fresh fruits along with jelly fish gave the yee sang a delightful freshness that is easy to enjoy. The dried orange peel emitted a wondrous aroma of citrus that lifted the flavours of the yee sang as well. Besides prawns, there is also other variations of yee sang with jellyfish, salmon, soft-shell crab and baby abalone.

Next on the list is a celebration of laughter with Wok-Fried Jumbo Prawn with Golden Garlic & Superior Stock Sauce. Served on a large platter for sharing, one will enjoy the luscious sweetness of the jumbo prawn paired with a Cantonese style egg laced superior gravy.

Another obligatory classic dish to be enjoy this season is Steamed Lotus Leaf Rice Mixed Glutinous Rice with Diced Chicken, Yam & Duck. This version is super yummy with just the right soft and lightly sticky glutinous rice and rice texture. Harmonious comfort flavours are elevated with generous stuffing of soft cubes of creamy yam, chicken and duck with dried shrimp.

End the set menu with plush sweetness of Deep-Fried Chinese New Year Cake with Glutinous Dumpling Shanghai Style as well as a warm and nutritious Double-Boiled Fuji Apples with Snow Fungus & Honey Dates.

The house made ‘Nia Gao’ has a glorious creamy coconut aroma and flavour that make the deep-fried Nian Gao even more tastier. Thin slices of yam and sweet potato made way for the nian gao as the star of this dessert. It is also not as sweet and the thin crispy batter is utterly delicious with the soft gooey nian gao. The glutinous dumpling makes a great pairing with its soft chewy mochi like texture. Filled with fragrant nutty black sesame filling and coated with a peanut sand, the dessert is just as good as the nian gao if not better.

For a warmth note, the Double-Boiled Fuji Apples with Snow Fungus & Honey Dates ended the gastronomic festive journey with much soothing sweetness.

For those who wish to enjoy festive dishes in the comforts of their own home, diners can order Dorsett Grand Subang Signature Yee Sang or Poon Choi (Treasure Pot) takeaways. The Dorsett Poon Choi is available in 2 sizes - 1/2 Portion @ RM688 nett or Full portion @ RM988 nett.

Dorsett Grand Subang Yee Sang
'Hee Har' Pink Prawns and Fresh Fruits Yee Sang - 1/2 Portion @ RM88 nett | Full portion @ RM138 nett
Jellyfish and Fresh Fruits Yee Sang - 1/2 Portion @ RM58 nett | Full portion @ RM98 nett
Salmon and Korean Pear Yee Sang - 1/2 Portion @ RM68 nett | Full portion @ RM138 nett
Soft-shell Crab and Korean Pear Yee Sang - 1/2 Portion @ RM78 nett | Full portion @ RM158 nett
Baby Abalone and Korean Pear Yee Sang - 1/2 Portion @ RM128 nett | Full portion @ RM258 nett

Dorset Joyful Reunion Set Menus
Ranging from RM 1, 188.00nett - RM 1, 888.00nett per table of 10 persons, the four choices of 8 or 9-course menus offer a true splendour of Cantonese delights

To share the blessings of spring, patrons who spend a minimum of RM168 nett in single receipt from any food and beverage outlets will be entitled to one (1) lucky red packet from the Tree of Prosperity comprising complimentary hotel vouchers.

Besides the Chinese New Year festive dishes, there’s more to look out for at The Emperor. Chef Teh is introducing a few new signature dishes to the menu. Diners will be pleased with the soothing flavours of the Double-Boiled Chicken Soup with Vegetable in Coconut. Double-boiled over 6 hours, the broth is lusciously moreish with a subtle sweetness from the essence of black chicken, dried scallops and coconut. The fish maw added drool worthy notes of luxuriousness to the soup.

If there is one dish that is a must-order, it would have to be the Wok-Fried Lamb Chop with Mocha Coffee. The aroma of coffee was very enticing even before the dish was savored. The lamb chop was so tender that it cuts like butter. It was simply divine in flavours and is deliciously addictive with that extra hit of mocha coffee note, balanced up with savory sweetness. One lamb chop is simply not enough as this is good enough that one may need a few extra lamb chops per diner!

Chinese cuisine always prepare fish with minimalist to allow the fresh sweetness of the fish to shine. The Poached Pear Grouper Fish with Taro & Superior Soup is a dish that exudes comfort flavours. Delicately sweet and tasty, the grouper goes so well with the creamy yam, radish, tofu and fresh herbs. With the addition of Chinese Tong Kwai and wolfberries, this is one dish that is a sure crowd pleaser with diners who enjoy tasty and delicate flavours.

For bookings or inquiry, please call +603 5033 7400 / +6 016 2011 259 or email

Jalan SS12/1,
47500 Subang Jaya
Tel: +603 5031 6060
Fax: +603 5031 8686

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