Our restaurants and chefs can’t serve you at their premises right now, so while you wait to tuck into their delicious food, they’ve shared some of their best recipes that you can try at home. Once you taste it, you’ll see why we are worth waiting for.
Tamsyn Wells, Executive Chef at 15 on Orange Hotel, shared her recipe for Norwegian salmon Teriyaki, Asian greens and miso butter sauce. Try making this delicious dish to get a taste of what you’ll experience when you visit our restaurants again.
If you can’t find salmon you can swap it for any other firm fish, like kingklip, monkfish, or rainbow trout.
Watch the video and get the recipe below to try making it yourself.
RECIPE: Norwegian salmon Teriyaki, Asian greens & miso butter sauce
2 x 160-180g fresh Norwegian salmon
50ml teriyaki sauce
Salt and pepper
8 baby potatoes, halved and steamed until tender
2 lime cheeks
1 radish sliced thin
Pin-bone the salmon and portion if not already purchased portioned and cleaned, remove the skin and most of the brown meat on the bottom side. Cut the portions and then cut them into two so you have 4 squares of salmon, brush with teriyaki sauce, season with a little salt and pepper (not too much as the teriyaki has some salt in it already). Sear in a hot pan on both sides being careful not to leave for too long as the sugars in the teriyaki sauce will burn. Cook in a hot oven for 3 minutes for medium rare and 5 minutes for well done. Roast the baby potatoes in a little oil and seasoning until crisp and golden.
150ml soya sauce
2 garlic cloves
1 knob ginger
Honey to taste
Lime juice to taste
Reduce to a sticky syrup and remove the ginger and garlic.
1 big floret broccoli, cut into small florets
½ stick celery, peeled and sliced on the diagonal
1 spring onion, sliced on the diagonal but slightly chunky
50g edamame beans
1 big leaf of green cabbage julienne, not too fine
10 baby spinach leaves, roughly chopped
Salt and pepper
Blanch the broccoli, edamame beans and baby marrow in boiling water and refresh in ice water. Heat the butter in a pan until sizzling and the sauté all the vegetables for 2 minutes then season with salt and pepper.
Miso Butter sauce
50 ml lime juice or lemon
1 knob of ginger sliced chunky
spring onion tops
200ml fresh cream
30ml butter, cubed
5ml miso paste
Reduce the cream by half and set aside. Reduce the lime juice with the ginger and spring onion roughly chopped in the reduction. When reduced by half, strain out the bits. Add the lime reduction to the cream to taste. While the sauce is hot, whisk in the miso paste and blocks of butter a bit at a time until all is incorporated. Make this sauce last minute as it cannot be brought back to the boil later as it will split.
Place the Asian greens in a circle in the center of the plate, place one piece of fish on either side of the circle, place two baby potatoes on opposite ends of the circle as the fish. Pour some sauce in the center of the circle. Garnish with a lime cheek, radish slices and coriander sprigs scattered on top.
Recipe by Tamsyn Wells
Executive chef of 15 On Orange Hotel, Autograph Collection