Cooking | Jan 19, 2009 | 1 Comment

Refreshing Kumquat Salsa

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

Author: Dhi

A mother of a 2 year old girl, street food lover, foodie by nature, loves photography and experimenting in the kitchen. Nerdie side: loves doing coding and design websites

One Comment

I tried this salsa recipe, and the result is superbe…
my husband said that it is very original. Thanks!

sparklingcosmic

11/23/2009

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