Food brings people together, so does a cooking class. The recent Norwegian Salmon and Fjord Trout Cooking Class for SOHOM (Spouses of Heads of Mission) and PERWAKILAN (Persatuan Wanita Kementerian Luar Negeri) was a time for bonding between wives of diplomats in foreign missions, and their Malaysian counterparts.
Norway’s Ambassador to Malaysia Her Excellency Gunn Jorid Roset and her spouse Dr Christian Gartmann hosted the event, together with Mr Jon Erik Steenslid, Director of Southeast Asia, Norwegian Seafood Council at the KDU University College in Shah Alam. The event was a joint effort between the Norwegian Embassy and the Norwegian Seafood Council.
About 20 SOHOM members attended the cooking class, led by their President, Triana Nechytaylo. On the Perwakilan side, 15 members came with their President, Datin Seri Idzina Izaidin.
Spicy aromas of sambal filled the air in the culinary theatre as Ambassador Chef Jimmy Chok demonstrated a Malaysian favourite – Gulai Tumis Norwegian Fjord Trout. Panfried Norwegian Salmon with crushed dill potato, pickled cucumber and lemon mayo was another dish he taught.
He showed how to fry salmon in a pan without oil, over medium heat. He also explained why Asian cooking is so well suited to Norwegian salmon and fjord trout. He even taught how to wrap salmon and fjord tightly in cling wrap for the freezer, though vacuum packing is the best.
“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,” said Mr Jon Erik Steenslid, Director of Southeast Asia, Norwegian Seafood Council. “Both these fish have a strong position in the Malaysian market.” He values the occasion to showcase the versatility of Norwegian salmon and fjord trout in the cooking class.
The ambassador spoke of building bonds in a fun arena: “We have here representatives from Latin America, Europe and Africa and a large Malaysian group as well. We have fun together learning about Norwegian seafood, how it is brought to the market and prepared. It’s safe, clean and healthy.”
Norwegian salmon and fjord trout are harvested out of the cold, clean waters of Norway and within hours are sent for export to more than 100 countries around the world.
Norwegian salmon is one of the richest sources of Omega 3 fatty acids and a normal meal of 150g of salmon covers a person’s weekly needs of Omega 3, according to the European Food Safety Authority recommendations. Salmon is also a rich source of iodine, selenium and other key nutrients.
Norwegian fjord trout is similar to salmon but its flesh has a deep red-orange colour with white marbling that gives the fillets a luxurious feel. Norwegian fjord trout has a remarkably rich flavour, with a pure aftertaste. It has a lustrous and silvery skin like salmon and grows to a weight of 2.5 kg, which is a bit smaller than salmon. For more information on Norwegian salmon, go to salmon.fromnorway.com.
Here are the recipes for the Gulai Tumis Norwegian Fjord Trout and Panfried Norwegian Salmon with Crushed Dill Potato, Pickled Cucumber and Lemon Mayo. Both the fjord trout and salmon are easy and nutritious dishes to cook for Berbuka Puasa in this month of Ramadan.
Panfried Norwegian Salmon/Fjord Trout, Crushed Dill Potato, Pickled Cucumber, Lemon Mayo
200g Norwegian Salmon/Fjord Trout
Salt, pepper and sugar to taste
1 or 2 Idaho potato, boiled
2 Tbsps olive oil
1 Tbsp butter
1 sprig dill
1 cucumber, peeled and sliced
1 lemon juiced
2 Tbsps mayonnaise
1 lemon juiced and zest
- Season salmon/trout and pan fry over medium heat till done. Set aside.
- Crush potato with fork and add olive oil, butter and dill. Season well.
- Mix cucumber with lemon juice. Season.
- Mix mayonnaise with lemon juice and zest, season.
Gulai Tumis Norwegian Salmon/Fjord Trout
200g salmon/trout, cut into large cubes
Salt, pepper and sugar to taste
1 ginger flower or bunga kantan, sliced
400 ml water
10 dried chillies, soaked in hot water
5 fresh chillies, sliced
1 lemongrass, sliced
1cm turmeric, sliced
1 cm belacan
2 tsps sugar
1 Tbsp oil
- Blend or grind paste ingredients
- Heat oil and sauté paste until oil breaks
- Add tamarind water and simmer for 5 minutes
- Season mixture, then add fish
- Cook for 2 minutes, then turn off the heat and add ginger flower