NORGE | OCEAN THREE | HONG KONG

OCEAN THREE

Rm 905, 9/F, Westlands Centre, 20 Westlands Road, Quarry Bay, Hong Kong

Flat G/O, 5/F, Camelpaint Bld, Block 3, 60 Hoi Yuen Road, Kwun Tong, Kowloon

Flat B, 13/F, Mai Wah Industrial Bld, 1-7 Wah Sing Street, Kwai Chung, N.T.

Tel. 3420 0103

Mon to Fri. 11am - 9pm

Sat & Sun. 11am - 8pm

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Hongkongers love seafood is no longer a fresh topic, and I believe salmon would be the top listed seafood. We know the seafood from cold water is, in general, better than in warmer water; and last weekend I was lucky to know 'The Best Seafood from Norway', a joint-cooking-event held by NORGE and OCEAN THREE. 

We were told the average weight of salmon from Norway sea area, is about 6kg. On site, we were excited to watch sophisticated handling skill for salmon, from pealing skin, taking out bones to the tips of cutting thin slices. Chef. Katherina Chan, presented three creative salmon cold dishes in a communicative way. Of course, a good dish never lack a good company of wine; luckily, OCEAN THREE offers a rich range of qualified imported food & wines. Actually besides salmon, I also found a lot prepared desserts, steaks, seafoods (mussels, scallops, etc), fresh juices, snacks & chocolates, cooking sauces and Jamie Oliver's seasoning collection, just list some.

 

Salmon Rouleaux with Nori and Wasabi Cream, is my favorite. It combines a lot Asian elements like Nori and Wasabi, but with Norway Salmon, it still keeps the harmony. The cream cheese just balances the strong taste of Wasabi, and give an extra soft & mouth-melting taste, while crispy Nori and fresh cresson offer the adverse fresh and crispy feeling.

Ceviche Asian Style, is quite oily personally, while I think it might be the easiest dish to do at home, coz you just need to make that sour & sweet sauce, and prepare the sliced salmon. So, I think to share out the recipe of this dish would be more practical, but just reduce the oil potion (whatever olive oil or sesame oil).

(Recipe provided by OCEAN THREE)

Ingredients:

• 750g centre-cut salmon fillet (remove skin)
• 1 lemon
• 1 lime
• 4 sprigs of spring onions
• 1 bunch coriander
• 1 red chili (optional, but strongly recommended by me)
• 3 tbsp sesame oil
• 6 tbsp olive oil
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tsp caster sugar
• 1 bunch of salad leaves

Preparation:

• Grate the lime and lemon zest into a bowl, squeeze the lemon and lime juice into the bowl, chop the spring onion finely and add to the bowl. Roll the chili between your hands to loosen the seeds. Cut off the top and slice the chili in half length-wise, scrape out the discard the seeds. Slice length-wise into fine strips, chop finely and add to the bowl. Add the sesame oil, olive oil, fish sauce and soy sauce and mix thoroughly. Add chopped coriander to the bowl as well. Whisk all the ingredients together, season with salt, pepper and sugar to taste.
• Place the salmon fillet in the freezer for 10 mins. Slice the salmon thinly and arrange on serving plates, overlapping the slices very slightly. Spoon over the dressing and leave to marinade for 5-10 mins before serving. Garnish with mixed salad leaves if you like.

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