Tender Jack Stuffed with Maldivefish Sambol This is a fusion of Japanese sushi with Sri Lankan ingredients.
This unusual, but exquisite dish is an invention of the talented
culinary team at Earls Regency.
Ingredients
1.
100 g tender jack
2.
10 g maldive fish flakes
3.
25 g chili pieces
4.
4 - 5 spinach leaves, blanched
5.
7 - 10 shallots
6.
Salt and lime to taste
7.
10 g jack seeds, chopped
Serves 4
Method
1.
Steam and cook the tender jack and mash it until quite
smooth.
2.
Add the boiled, chopped jack seeds.
3.
To make the Maldive fish sambol, pound the shallots and
the maldive fish together, add the chili pieces with salt
and lime and mix well.
4.
Lay the spinach leaves on a clean, flat surface and put
the jack mixture on top.
5.
ut the sambol on top of the jack mixture and roll the
spinach leaves. Cut it into 2" length tubes and serve with
Oriental Sauce and Chili Oil.
Chef’s
tip:
The spinach rolls can be prepared well
ahead and kept in the refrigerator until needed.
Fusion Cuisine
Chef’s
tip: