Surf ‘n’ Turf Asian Style
Combining meat and fish Thai style
Pairing meat with fish is nothing new, steak and prawns, fillet steak stuffed with oysters, lamb studded with anchovies all work incredibly well. For some the idea of eating the two together can seem off putting but certain flavours and textures can be very complimentary.
The point to remember is the taste and the texture of each dish, I pair monkfish with braised oxtails because the monkfish is a ’meaty’ type of fish which can take bold flavours whilst the oxtails have been cooked slowly to a soft and sticky contrast.
One pairing of meat and seafood very popular in the chef world is that of scallops and belly pork, it’s a great match. The pork is simmered for hours until meltingly tender and the sauce (usually) made from the remainding poaching broth. Scallops are then quickly fried and served alongside. They can take on a variety of flavours; Chinese, Moroccan, Spanish with anything to do with cauliflower (pureed, caramelised, roasted, raw) very popular at the moment.
I love cooking scallops with Asian flavours and braising pork in this style brings out the best of the meat, no question. I cook the pork in a broth of coriander root, chilli, ginger, garlic, lime leaf and lemongrass on a low heat for at least three hours. The broth is strained and reserved to flavour the red curry I serve with it. Scallops (you can use prawns) are dusted with a little garam masala then seared in a hot pan. I like to serve some Asian cabbage poached in the pork broth alongside to add colour and interest.
This is all topped with a warm milk made from roasted peanuts which we froth up at the last minute, the pork is then topped with some fresh Asian herbs to add a fresh and vibrant contrast to the heat of the curry.
The photo is missing the herbs because I was holding the camera at the time whilst telling a waiter to get ready to take the plate away. I can’t do everything!
Miles,
I’m good at frothy milk for coffees but am struggling with the concept of roasted peanuts in hot milk … is this an Asian speciality and what happeneds to the nuts? Also what sort of temperature should the pork be cooked at and approx how many hours, I’m guessing 3/4.
Altogether it looks scrumptious.
Cid
October 12, 2007 @ 2:18 pm
Cid,
Nuts are frequently used in Asian cookery; macadamia, candle, cashew etc. Some curry pastes contain roasted nuts which add a real depth of flavour. I use peanut milk to add the nut flavour in a more delicate manner. Toast the peanuts until evenly browned then cover with milk. Simmer on a gentle heat but do not boil for ten minutes. Blitz the lot with a blender then pass through a sieve. Keep warm and froth up to order.
The pork needs to be kept covered by the stock and will take a minimum of three and a half hours on a gentle heat.
Miles
October 12, 2007 @ 2:42 pm
Miles
Re: I can’t do everything!
I thought you did!
October 12, 2007 @ 7:12 pm
Miles,
Reference frothy milk - I have every gadget here from a pre war whisk thing all the way through to a state of the art Italian aerolatte. If there should be a vacancy in your kitchen for an experienced ‘frother’ then do let me know. In the meantime soldier on without me, you seem to be doing quite well
Cid
October 12, 2007 @ 9:31 pm
Christine,
It felt like it tonight!
Miles
October 12, 2007 @ 10:42 pm
Cid,
Thanks for the offer! If I pack all of this in and open a cappucino bar then I’ll let you know!
Miles
October 12, 2007 @ 10:46 pm