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1
Lapsang chili oil glaze: Make a strong infusion of tea and then reduce to 1 cup.
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2
Add all the ingredients at the end of reduction to melt honey and infuse flavor.
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3
Set aside.
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4
Chili oil: Heat oil in a small pan to 325 degrees F. Add the garlic and fry for 3 to 5 minutes or light golden brown.
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5
Remove from heat and add the sesame oil, soy sauce, and sambal.
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6
Add the Lapsang reduction.
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7
Let cool to allow flavors to combine.
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8
Marinate salmon fillets in the Lapsang-chili mixture for 1 hour.
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9
Preheat a grill.
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10
Remove from the marinade and grill over medium flame for about 8 minutes each side, or until cooked to desired doneness.
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11
Taro Wasabe mashed purple potatoes: Peel the taro and cut into medium cubes.
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12
Put into cold water, bring to a boil and cook until taro is fork tender.
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13
Chop potatoes into medium cubes, place in pot with cold water, bring to a boil and cook until fork tender.
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14
Due to different cooking times, cook potatoes and taro separately.
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15
When they are done, drain and combine with other ingredients and mash.
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16
Add cream slowly as not to make too creamy.
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17
Sesame Green Beans: Toast sesame seeds in clean, dry skillet for 30 to 45 seconds on medium heat, move rapidly to avoid burning.
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18
Set aside.
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19
Pick and clean the beans.
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20
Heat sesame oil in pan, then fry the beans until semi cooked, about 45 to 60 seconds.
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21
Toss in pan to coat with oil.
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22
Sprinkle with toasted seeds.
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23
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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24
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
