Poh Ling Yeow Instagram – Finally! MAGNOLIA ADVENTURES PART 3
The pickled magnolias have such similar floral & spice notes to ginger I couldn’t not use it in a rice bowl. Fatty, more robustly flavoured seafoods work best with the intensity of the magnolia. Delish & so fresh for Spring, but also substantial.
KOREAN INSPIRED RICE BOWL with PICKLED MAGNOLIAS
Feeds 2
2 cups @sunrice medium grain rice
1/3 cup sushi seasoning OR to taste
PICKLED MAGNOLIAS or ginger
Recipe is 5 reels back in my grid & very quick to make but needs about 3 hours pickling time.
SPINACH SALAD (Sigeumchi Namul)
250g baby spinach leaves
1 clove garlic peeled, crushed
2 tsp sesame oil
1 Tbs toasted sesame seeds
1/4 tsp caster sugar
3 tsp light soy sauce
TUNA TARTARE
200g freshest tuna, diced 1cm
1 small avocado, peeled, deseeded, diced 1cm
2-3 Tbs finely sliced spring onions
2-3 Tbs finely sliced coriander stem
2-3 tsp sesame seeds
1-2 tsp sesame oil
1 -2 Tbs lemon juice
1-2 Tbs light soy sauce
TORCHED SALMON
200g freshest salmon, sliced 5mm
Light soy to brush
SEARED SCALLOPS
6 large scallops
1 Tbs butter dash of olive oil
1 Tbs lemon juice
Salt & black pepper
1/2 cup store bought kimchi (these are daikon style which is sweeter than the wombok kind)
4 packets Korean fried seaweed (from Asian grocer)
METHOD
Cook rice following packet instructions. Add sushi seasoning & mix well.
Dunk the spinach in a bowl of freshly boiled water for a mere couple of seconds. Transfer to a bowl of iced water, agitate to cool down, drain & squeeze to remove all moisture. Return to a bowl & mix well with remaining spinach salad ingredients.
To prepare the salmon, lay the pieces slightly overlapping, brush with the soy & torch until you see dark specs appear.
For the scallops, combine the butter and oil in a small non-stick frypan over medium- high heat until foaming. Add scallops, season with salt & black pepper & wait until the bottom forms a nice golden brown crust before turning over & cooking almost all the way thru – the residual heat will finish them perfectly.
Remove the stalks and centres of 2 magnolias. Divide into 2-3 layered petals & roll into cigars. Divide everything into 2 bowls & serve. | Posted on 01/Sep/2024 12:56:46
