Beautiful bright orange with soft even tone, smooth firm skin that looks so promisingly juicy and sweet inside. These fruit has always intrigued me since the first time I found it. But how do people eat it? I’ve tried peeling that firm oval skin once, only to find a slippery layer of pulp inside. Maybe I should squeeze it, I wondered. But nothing came out. Only later after a thorough search on the internet, people just pop these yummies into mouth

Having been familiarized with unique flavours of kumquat, I toyed with many ideas how to make this an interesting dish. It has interesting flavours after all. One day I put them in my hot ginger tea with honey. The flavour is just beautiful. I love it. This would go great with pan fried fish steak, and I was right….

Recipe KUMQUAT SALSA

Ingredients:
* 15 pcs fresh kumquat, thinly sliced
* 10 pcs cherry tomatoes, sliced
* 3 pcs of crushed garlic
* 3 pcs of shallots, thinly sliced
* 2 pcs of lemon squeeze
* 2 pcs red chilies – sliced
* 1 tsp ground dried shrimp (ebi) – optional
* chopped coriander leaves
* 3 tbs vinegar
* olive oil
* warm water, sugar, salt, pepper to taste

Lucky me, the kitchen had some fresh fillet of weaver fish. Perfect! Can hardly wait to experiment with new menu. I went straight to work on the kumquat salsa. Then marinate the fish. By 1pm lunch is served. Just beautiful as I had in mind. The kumquat salsa complements the pan-fried fish fillet perfectly……

Pan Fried Weaver Fish
Marinate in salt, pepper & lemon. Leave about 1 hour.  Quickly pan fried in olive oil or butter until it turns nice brownish color. Ready to serve with the salsa