DINE LIKE STARS

joannes@sph.com.sg

Need to impress your in-laws, relatives or friends this festive season?

Take inspiration from last Saturday's Screen Actors Guild Awards where celeb chef Wolfgang Puck dished out five-star cuisine.

Hollywood A-listers like Jennifer Lawrence, Sandra Bullock and Cate Blanchett were treated to an entree of grilled filet mignon with broccoli puree, miso-glazed wild salmon with spicy orange noodles, melted kale and farro salad with crispy kale chips, and lavosh.

Here's the recipe for Puck's signature salmon dish.

MISO MARINADE

1 cup sugar

½ cup mirin

½ cup sake

2 cups white miso

In a sauce pan, bring the sake nearly to a boil before removing from heat. Ignite with a long-handled match to burn off the alcohol. Shake the pan gently until the flame dies down. Add mirin, bring to a boil. Mix the sugar and miso together with the rest of the ingredients in the pan. Serves 4.

NOODLE VINAIGRETTE

4 oranges, squeezed for juice and peeled for zest

1 cup chili goop (can be found in most Thai food stores)

1 cup brown sugar

¼ cup rice vinegar

1 cup mushroom soy

½ cup peanut oil

Combine all ingredients in a large mixing bowl and whisk together.

SESAME MISO VINAIGRETTE

2 egg yolks

2 tbsp Dijon mustard

2 garlic cloves

¼ cup pickled ginger

½ cup water

¼ cup red miso

¼ cup toasted white sesame seeds

¾ cup rice vinegar

1 tablespoon sugar

2 cups peanut oil

2 tablespoon sesame oil

1 teaspoon togarashi (Japanese mixed pepper)

Blend egg yolks, mustard, garlic, ginger, water, red miso, sesame seeds, rice vinegar and sugar until smooth. Add in the rest of the ingredients slowly while beating vigorously.

MISO BROILED BLACK SALMON

5 oz salmon (or black cod) marinated in miso marinade for 24 hours

3 oz egg noodles, cooked and cooled

3 oz haricot vert

½ bunch cilantro, chopped

1 carrot, cut into thin matchsticks

1 cucumber, cut into thin matchsticks

Bean sprouts

Pickled ginger, chopped

Pea tendrils, as garnish

1. Blanch haricot vert in salted boiling water for about five minutes or until tender. Shock in ice water to cool down. Cut the marinated cod/salmon in four pieces and place on a foil-wrapped tin on top of carrots. Place in broiler, brushing with excess marinade and turning while it cooks for about three minutes.

2. Add cilantro, cucumber, carrot, bean sprouts and sushi ginger to the cooked noodles. Toss with the noodle vinaigrette and season with salt and pepper. Spin noodles on a pasta form and cut in four pieces before placing on a plate. Put a small pool of sesame miso vinaigrette on plate next to the noodles. Place four pieces of cooked fish on top of the vinaigrette and garnish noodles with pea tendrils.

Miso Glazed Wild Salmon with

Spicy Orange Noodles