Before I embarked on my Malaysia travels I was lucky enough to attend the Clinique Super Skin Super Food Event at Zinc @ Fed Square with two of my good friends.
The food was amazing – infused not only with taste but with goodness. It was a welcome change to see an event dedicated to promoting healthier eating, whilst still being all about delicious flavours.
Healthy food isn’t boring food anymore. Healthy food can be creative and delicious. I want to share with you Luke Nguyen’s Steamed Line Caught Mulloway. It was delectable! I will definitely be making this many times over in my own kitchen.
Galangal, Lemongrass and Turmeric Marinated Mulloway
600g mulloway fillet, skin on, sliced into 5 even pieces
2 sheets banana leaf (40cm in length), softened
½ tablespoon pounded galangal (2cm piece)
1 tablespoon pounded turmeric (4cm piece)
1 tablespoon pounded lemongrass
¼ tablespoon pounded garlic
½ teaspoon red curry powder (ayam brand)
2 tablespoon vegetable oil
2 tablespoon fish sauce
Combine pounded galangal, turmeric, lemongrass & garlic in a mortar and make a fine paste.
In a mixing bowl, combine all marinate ingredients, mix well then allow the ingredients to infuse for 10 minutes.
Season the fish with sea salt then add to the marinate mix and marinate for 2 hours. Turning it after the hour.
Wrap the fish in banana leaf and steam in a bamboo steamer on rapid boil for 7-8 minutes.
Serve with suggested Salad (seen in full version of the recipe)
Sarah Wilson hosted the evening and did a wonderful job alongside top chefs Luke Nguyen & Teresa Cutter. I was fortunate enough to be able to catch up with her for a chat and a quick snap. I must say I have really enjoyed our connection this year and look forward to more in 2011.