SUSHI WORKSHOP WITH WORLD SUSHI CUP CHAMPIONS

When it comes to world-class sushi topping, fresh Norwegian salmon and raw seafood from Norway are the preferred choice of award-winning sushi chefs Leon Yap Wee Leong and Sky Tai Koon Siang.

 

Having trained at the Global Sushi Academy under sushi master Hirotoshi Ogawa, both Malaysian chefs’ prowess were duly proven when Chef Leon Yap was declared the World Sushi Cup 2019 champion and Chef Sky Tai clinched the World Sushi Cup 2018 title in Tokyo.

Since fresh, raw ingredients require handling in the most hygienic manner, the Norwegian Seafood Council (NSC) hosted a hands-on sushi-making workshop with the two champion sushi chefs to emphasise on safe food handling.

According to Asbjorn Warvik Rortveit (far right), Regional Director, South-east Asia of NSC, “the Norwegian Seafood Council is committed to raising the standards of sushi-making skills among chefs and the handling of raw seafood for consumption through the running of the Global Sushi Academy, in collaboration with World Sushi Skills Institute – the only recognised sushi body in Japan.”

After welcome remarks by Her Excellency Gunn Jorid Roset, Norwegian Ambassador to Malaysia, chefs Leon Yap and Sky Tai showed us simple steps to make maki sushi and hand-rolled sushi.

 

 

 

While the various steps of sushi-making appear simple, nimble fingers and attention to detail are essential. The hands-on session was fun and educational though.

 

 

 

 

 

Later, we enjoyed a sumptuous Champions Lunch curated by both chefs. We also had a chance to admire Chef Leon’s intricate sushi creations which won him first place in the Creative Section during the World Sushi Cup 2019 and second place in the Edomae section.

 

 

Chef Leon Yap is currently the chef at Sushi Hibiki, Kuala Lumpur and holds the Kurobi Sushi Certificate – the Advance Certificate from All Japan Sushi Association.

 

 

 

 

Succulent slices of Norwegian salmon were artistically transformed into tempting creations by Chef Sky Tai for our lunch. As head chef of Standing Sushi Bar in Singapore, the Kluang-born World Sushi Cup champion has spent 14 years perfecting his sushi-making techniques.

For more information on Norwegian Seafood Council, visit www.seafood.no

NORWEGIAN FJORD TROUT FOR A HEALTHY HEART

Rich in Omega-3 fatty acids – an essential nutrient for a healthy heart – the Norwegian Fjord Trout made a big splash among AEON customers when Her Excellency Gunn Jorid Roset (pix below), the Norwegian Ambassador to Malaysia launched a month-long ‘Norwegian Fjord Trout for a Healthy Heart’ campaign at AEON 1 Utama recently.

Also present at the launch event were Asbjørn Warvik Rørtveit (2nd from left), Norwegian Seafood Council’s Regional Director, South-East Asia; Masashi Iwasaki (left), AEON's Assistant GM, Foodline Merchandising; CVS CEO Anwar Anis (2nd from right) and Sandeep Kumar (right) of Healthify Me. Consultant dietitian Indra Balaratnam then demonstrated two simple recipes on how to cook the Norwegian Fjord Trout. (refer recipes below)

Scheduled from 27 September to 27 October, the Norwegian Seafood Council in collaboration with AEON throughout the country will feature cooking demos on simple and wholesome Norwegian Fjord Trout dishes to shoppers at AEON in 1 Utama.

Surrounded by ice-cold waters with fjords stretching deep into its coastline, Norway has the perfect living conditions for Fjord Trout. Farmed in the pure, cold waters of Norwegian fjords where seawater meets fresh meltwater of glaciers and snow, the Norwegian Fjord Trout is bred and raised following the highest environment and sustainability standards.

Asbjorn Warvik Rortveit, Norwegian Seafood Council’s Regional Director, South-East Asia said: “From our annual Seafood Consumer Insights, Norway is the preferred country of origin for Malaysians for Fjord Trout purchases. Malaysians also choose Norwegian Fjord Trout for its health and nutritional benefits.”

 

Other partners for the Healthy Heart campaign include Hospital Cardiac Vascular Sentral Kuala Lumpur (CVS) and HealthifyMe App. Among the the launch weekend activities were HealthifyMe dietician Mitra Prasad’s creation of a 7-Day Meal Plan with Norwegian Fjord Trout, health talks by cardiologist consultant, dietician and fitness experts, coupled with free health checks, dietician advice and fitness advice.

Giveaways with purchases of Norwegian Fjord Trout and health screening packages by CVS and Premium Access promotion by HealthifyMe App will also be featured throughout the month at AEON outlets.

About Norwegian Fjord Trout

The Norwegian Fjord Trout is popular in Malaysia for its unique taste, health benefits and appealing red colour. Its similar appearance to salmon leads consumers to mistakenly associate it as a type of salmon but the Fjord Trout is a whole different specie.

Growing to a weight of 2-5 kilos, the Fjord Trout is slightly smaller than salmon with a lustrous and silvery skin. The meat is a deep red-orange colour with white marbling, giving the fish fillets a luxurious feel. Look for fish with a healthy sheen and feels firm, yet tender and mellow to touch. Fjord Trout has a remarkably rich flavour with a pure aftertaste.

Refer to the recipes below for delicious ideas on how to cook the Fjord Trout. For more information on Norwegian Seafood Council, please visit www.fromnorway.com.

 FJORD TROUT RASA ASAM PEDAS

Serves: 3 to 4

Ingredients:

500g Fjord Trout fillet – cut into chunks 

8 ladies fingers

3 stalks lemongrass

1 torch ginger flower 

2 medium tomatoes

Few sprigs daun kesom  (Vietnamese mint leaves)

2 tablespoons sugar

4 tablespoons tamarind pulp (asam jawa) + 3 cups of water - strained

2 tablespoons olive oil

Ingredients for the spice paste to be blended together:

15 dried chillies – soak in water (remove seeds to reduce chilli heat)

1 medium red onion

4 cloves garlic

1 tablespoon freshly grated ginger

1 teaspoon-size square belacan (shrimp paste)

1/3 teaspoon turmeric powder

 

Methods:

Gently heat the olive oil in non-stick wok. Sauté the blended spice paste for about 8 minutes until fragrant.

Add in lemongrass and torch ginger flower. Stir in spice paste.

Add in tamarind pulp water and bring to a slight simmer.

Add in daun kesom and bring to boil.

Add sugar to season and taste.

Add in ladies fingers and tomatoes. Cook for 2 minutes.

Add in Fjord Trout and cook for 2 more minutes until fish is gently cooked.

Serve immediately with rice and vegetables.

EASY FJORD TROUT SEAFOOD PASTA

Serves: 4

INGREDIENTS:

200 g spaghettini pasta – cooked al dente as per packaged instructions

300 g Fjord Trout – cut into cubes

200 g prawns – peeled

8 cloves garlic – minced

100 g cherry tomatoes – halved

80 g yellow capsicum – deseeded and finely sliced

Bunch of parsley -- chopped

250 ml prawn stock

3 tablespoons olive oil

Salt & crushed black pepper to taste

Sweet paprika

Chili flakes (optional)

Methods:

Marinate Fjord Trout and prawns with paprika, salt and crushed

black pepper for 10 minutes.

Heat 1 tablespoon olive oil in a non-stick pan.

Sauté half of the minced garlic, Fjord Trout and prawns until lightly pink. Remove from pan and set aside.

Heat 2 tablespoons olive oil and sauté remainder of the minced garlic.

Add in cherry tomatoes and sliced yellow capsicum. Stir-fry for 2 minutes till slightly tender.  

Toss in spaghettini and mix well. Add in prawn stock and simmer.

Mix in the cooked Fjord Trout and prawns with the spaghettini. Season with crushed black pepper, salt and paprika to taste.

Toss in chopped parsley.

Serve with extra chili flakes and wedge of lemon (optional).