Asian/Fusion Archives - Page 7 of 30

Sultry Coconut Curry Noodles with Shrimp

This yellow curry noodle dish carries a sultry allure, with its velvety textures and deeply spiced flavors that envelop the palate in warmth.

It has a fragrant, creamy broth with a balance of spice and richness. The aromatic shallots, ginger, garlic, and jalapeño are sautéed in olive oil. Curry powder and ground turmeric deepen the flavor before coconut milk and chicken stock create a smooth, flavorful base. A touch of cornstarch thickens the broth, while fish sauce adds serious umami notes.

Plump shrimp are simmered until just cooked, absorbing the warm, spiced broth and taking on the gorgeous golden color. Served over chewy-tender noodles, this dish is comforting, super flavorful, and mildly spicy. A garnish of fresh cilantro and basil add bright herbal notes while red jalapeño brings a bit more color and heat.

Coconut Curry Noodles with Shrimp Recipe

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Food & Wine No. 1 Recipe from 2024

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Food & Wine No. 1 Recipe From 2024
Red Lentil Akoho Sy Voanio
(Malagasy Coconut Lentils)

Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.

This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.

Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Food & Wine wrote:

“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”

Food & Wine No. 1 Recipe from 2024

Here is my version:

Dayboat Scallops with Coconut Lentils

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Black Cod over Black Rice

Miso Glazed Black Cod over Black Rice
Shredded Carrot Salad, Peas, Pea Shoots
Lemon Soy Emulsion

Black cod, also known as sablefish, is brushed with a miso glaze that complements the fish’s luscious buttery flavor and silky melt-in-the-mouth texture.

Black rice, with its nutty flavor, chewy texture, and striking dark purple-black color, is paired with peas for a colorful and classic combination. A zesty carrot salad adds brightness and crunch, while a lemon soy emulsion brings vibrant, salty, umami notes.

The combination of rich miso-glazed black cod, contrasting black rice, fresh carrot salad, and sweet green peas, results in a visually stunning, Asian-influenced dish that’s both simple and impressive. And fresh local pea shoots add mild spring pea flavor and make the whole dish pop!

Black Cod over Black Rice

Black Cod over Black Rice Recipe

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Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks
Creamy Parmesan Polenta
Fresh Wild Arugula, Mint, Scallions
Hot Mustard Sesame Garlic Sauce

Gochujang brings a fiery kick, while daikon radish provides a crisp, peppery contrast to the creamy polenta. A bold hot mustard sauce balances beautifully with the rich succulent meat. These lamb shanks are slow-braised in a tangy, sweet, and savory blend of pomegranate juice and figs, then finished under the broiler for a crispy exterior and meltingly tender, flavorful interior.

With its sweet heat and deep, fermented umami notes, gochujang—Korean red chili paste—offers a balanced fruitiness, a hint of smokiness, and layers of flavor from sun-dried Korean red peppers. It complements the meat and pomegranate-fig sauce perfectly, resulting in a dish bursting with vibrant flavors, contrasting textures, bold aromas, and a wild presentation.

Gochujang Lamb Shanks, Polenta, Fresh Greens, Hot Mustard Sauce

Gochujang Lamb Shanks Recipe

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Sockeye Salmon Hot Pot

Corn, Cabbage, Shiitake, Carrot, Potato, Daikon, Tofu
Miso Bonito Broth with Butter

Ishikari Nabe is a traditional Japanese hot pot dish from Hokkaido, named after the Ishikari River region. It features fresh salmon, a staple of the area.

Nabe, which means “pot” in Japanese, refers to a traditional Japanese hot pot dish. It’s both the name of the cooking vessel and the dish itself. Nabe involves simmering a variety of ingredients in a flavorful broth, typically served communally at the dining table, making it a social and comforting meal.

Sockeye salmon is an excellent choice for a Hokkaido-style Salmon Hot Pot due to its robust flavor, firm texture, and nutritional richness.

Its deep, rich taste complements the umami-packed miso broth, while its sturdy flesh holds up well during simmering, maintaining its shape and adding satisfying bites to the dish featuring an array of fresh vegetables, tofu, and potatoes.

While sockeye salmon is not native to Japan’s northernmost island, it has been introduced to Japanese waters, including areas around Hokkaido. The texture and full flavor make it the perfect species to shine in this delicious salmon hot pot.

Sockeye Salmon Hot Pot Recipe

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