As part of its agenda in spreading awareness about sustainable seafood practices, the Norwegian Seafood Council debunked certain myths surrounding farmed seafood, shed light on the differences between salmon and trout, and shared two Omega-3-rich recipes with Tatler.

Surrounded by the sizzle of pans, Spouses of Heads of Diplomatic Missions (SOHOM) and Persatuan Wanita Kementerian Luar Negeri (PERWAKILAN) rubbed shoulders with representatives from the Royal Norwegian Embassy of Malaysia in a hands-on cooking class orchestrated by the Norwegian Seafood Council.

In his welcome address to the crowd, director Jon Erik Steenslid enthused: “We hope that through this cooking class we can foster friendship and strengthen bilateral relations through our mutual love for food. Both Norwegian Salmon and Fjord Trout are a nutritious, tasty and versatile fish, perfectly suited to Asian and Western cooking."

Norwegian Salmon and Fjord Trout, two of the healthiest and safest fish to consume, aren't as tricky to prepare as one might imagine; simply refer to these straight-forward recipes:

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Panfried Salmon/Trout With Dill Potato, Cucumbers & Lemon Mayo

Ingredients

  • 200g Norwegian Salmon/Fjord Trout
  • Salt, pepper and sugar to taste
  • 1 or 2 Idaho potatoes, boiled
  • 2 Tbsps olive oil
  • 1 Tbsp butter
  • 1 sprig dill
  • 1 cucumber, peeled and sliced
  • 1 lemon juiced
  • 2 Tbsps mayonnaise
  • 1 lemon, juice & zest

Instructions

  1. Season your salmon/trout fillet with salt, pepper and sugar.
  2. Pan fry the fillet over a medium heat until cooked thoroughly. Set the fish aside.
  3. Crush the potatoes with the back of a fork. Add olive oil, butter and dill to taste.
  4. Blend the cucumber slices with lemon juice. Season with salt and pepper if you'd like.
  5. Stir some lemon juice and zest into the mayonnaise.
  6. Serve the fish alongside the cucumbers and the zesty mayonaise dressing.
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Gulai Tumis Salmon/Trout

Ingredients

  • 200g salmon/trout
  • Salt, pepper and sugar to taste
  • 1 ginger flower or bunga kantan, sliced
  • 50g tamarind
  • 400 ml water

Ingredients for paste

  • 10 dried chillies, soaked in hot water 5 fresh chillies, sliced
  • 1 lemongrass, sliced
  • 1cm turmeric, sliced
  • 5 shallots
  • 3 garlic
  • 1 cm belacan
  • 2 tsps sugar
  • 1 Tbsp oil

Instructions

  1. Season your salmon/trout fillet with salt, pepper and sugar.
  2. Blend or pound the ingredients for your chili paste.
  3. Heat the oil and sauté the paste until the oil breaks.
  4. Add the tamarind and water. Simmer for 5 minutes.
  5. Carefully place the fillet of fish in the pan with a spatula.
  6. Cook for 2 minutes on each side, then turn off the heat
  7. Add the ginger flower as a garnish.
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