Food for Thought Fest presented by S.A.A.G provides unparralled infotainment that is designed around gastronomy. S.A.A.G is a collective of hospitality industry professionals and food scholars from South Asia who believe in promoting regional unity through culinary diversity.
Glaze the fish with the oil using a spoon, without going overboard. Smoke it with a blowtorch to scorch the cut, you can easily see the flakes of the fish are now showing more predominantly.
While the oil is seeping through, add salt and pepper and keep it for half a minute.
In a boiling water, add cocktail onions while keeping their heads intact
We are going to use some macerated strawberries to top it up. It’s simple to prepare them wash, hull, and slice strawberries and place it onto the salmon that has salt over it. Allow to stand for 5 minutes for strawberries to release their natural juices, but not so long that they begin to become mush.
Also Macerated strawberries can also be prepared using sugar instead of salt which gives the same effect on the sweeter side.
Carpaccio is a typically dish of raw meat or fish (such as veal, venison, salmon or tuna), thinly sliced or pounded thin and served mainly as an appetizer.
In earlier days, it used to be just pounded but now thinly sliced is more apt defination of a carpaccio.
Asian Thai Nampla or Fish sauce is one of the basic ingredients in Thai cooking. It has a rich translucent reddish-golden brown color and is used liberally in nearly all Thai dishes. It is often used as a marinade for fish and meat, as well as a condiment (usually mixed with fresh-cut chilies and lime juice) – you may have come across this “sauce” on tables in Thai restaurants. In fact, Thais would add a little fish sauce to their meal the same way we would use salt and pepper.
Chef Akshay Bhardwaj uses Salmon for his carpaccio and a variation of Nam Pla with
2. Green chillies
3. Cut Coriander
4. Diced onions
5. Olive oil
7. Tinge of readymade fish sauce
He also made a chilli jam along with it using caramalised sugar, chillies and fish sauce.
Ceviche, also cebiche, seviche or sebiche, is a seafood dish popular in the Pacific coastal regions of Latin America. Though the origin of ceviche is hotly debated, in Peru it is considered a national dish.
Traditionally ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks” the fish. Here in India, we generally cook it slighlty before marinating it.
Chef Michael Swamy’s Prawn Ceviche consists of
1. Gondoraj Lemon Juice
4. Coriander Paste
5. Green Chillis
6. Fresh Prawns
7. Salt & Pepper
We top it up with Pomegranate and Habaerno peppers for the finish.