1/2 pound fresh salmon fillet
1 1/4 cups Five-Spice Vinegar (recipe below)
3 tablespoons Coconut Cream (recipe below)
1/4 teaspoon salt
Dash of freshly ground black pepper
1 small fennel bulb, thinly shaved
2 cups baby salad greens
2 lime wedges
Sea salt

Five-spice Vinegar: Combine 2 cups coconut vinegar, 2 pieces star anise, 1 Bay leaf, 1 cinnamon stick, 1 teaspoon whole black peppercorns, 1 teaspoon fennel seeds, and 5 cloves in a glass jar. Allow to sit for 24 hours in a cool dry place. May be kept for up to 6 months.

Coconut Cream: Pour one can coconut milk into a small saucepan and simmer over low-medium heat for 40 to 45 minutes. Cool the reduced coconut cream to room temperature and refrigerate. Once chilled, it will have the consistency of cream cheese. Stir in an airtight container in the refrigerator for up to 2 weeks.

Marinate the salmon: Place the salmon filet in a nonreactive dish. Pour 1 cup of the five-spice vinegar over the salmon and cover with plastic wrap. Marinate for 15 minutes in the refrigerator. Turn the filet over and marinate another 15 minutes. The flush will turning opaque pink in the center of the filet will remain translucent. Remove the fillets from the dish and discard the marinade. Slice the salmon into 1/4 inch slices. Set aside.

Make the salad dressing: Combine the remaining 1/4 cup five-spice vinegar with the coconut cream, salt, and pepper. Whisk the ingredients together.

Make the fennel salad: In another bowl combine the shaved fennel and salad greens. Pour the coconut dressing over the salad and lightly toss. Arrange the salad on a serving platter. Lay the sliced salmon around the salad. Squeeze the salmon lightly with lime and sprinkle with sea salt just before serving.

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Yield: Four Servings.
Preparation time: 20 min. capitalize that
cooking time: 20 min. capitalize that

Ingredients

1 pound of fish fillets (perch, bass, or any firm fresh fish).
Half teaspoon of salt.
Half teaspoon of freshly ground black pepper
to write mangoes, peeled, pits removed, and the flesh sliced
one orange, peeled, divided into sections, white pith and any pips removed.
Three firm, ripe bananas, peeled and sliced
2 tablespoons of slivered almonds
1 cup of coconut cream or 1 cup of heavy cream, flavored with half teaspoon of coconut extract.
4 tablespoons of mayonnaise.
Juice of one lime.
One head of leaf lettuce (Boston, butter, Romain, etc.), separated into leaves, washed, and drained

How to Cook.

Season the fish on both sides with salt and pepper. Bring the water in a steamer up to a boil. Place the fillets on a piece of wax paper and place it on the steamer tray. (Puncture the paper at intervals. If you find it is obscuring too many of the perforations in the steamer tray.) Steam the fish for 20 min., then remove the tray and let the fish. Cool.

Break the fish into small pieces and place them in a mixing bowl. Add the fruit and nuts.

Combine the coconut cream, mayonnaise, and lime juice and pour it over the mixture. Stir and toss gently until all the ingredients are well coated. Cover the bowl and chill it in the refrigerator until you’re ready to serve.

Line a platter or salad bowl with the lettuce leaves, while the fish and fruit mixture into the center, and serve.

Cook’s Notepad: this makes a light lunch dish. You may want to accompany it with crusty French bread, butter, and a fragrant white wine. The addition of some cooked, peeled trip to the salad would make it even more elegant.

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one and three-quarter pounds firm fish fillets, cut and three-quarter inch pieces
water
1 teaspoon salt
juice of two or three lines or lemons.
One onion, cut in thin rings.
1 tablespoon finely chopped fresh ginger root
1/2 teaspoon black pepper
one garlic clove, chopped
1 1/2 cups grated fresh or packaged unsweetened coconut.
6 tablespoons milk
1/8 teaspoon ground turmeric
one had iceberg or leaf lettuce
one medium onion, finely chopped
half cup thin sliced green Bell pepper.
1/2 cup shredded cucumber.
For medium tomatoes, peeled, chopped
1 tablespoon finely chopped cilantro or parsley

How to Make.

Place fish in a large saucepan. Cover with water; bring to a gentle boil. Simmer 5 min. Drain; rinse with cold water. Pour drained fish into a large, deep non-metal bowl. Sprinkle with salt and lime or lemon juice. Scatter onion rings overfished. Sprinkle with Ginger root and black pepper. Cover with foil; refrigerate 8 to 12 hours. In a blender or food processor, purée garlic, coconut, milk, and turmeric. Cover and let stand in a cold place one hour. Line a salad bowl with lettuce leaves. Line a sieve with muslin or cheesecloth. Strain coconut mixture through sieve, reserving coconut milk. Squeeze coconuts. Remove all milk; discard coconut mixture. Stir coconut milk, chopped onion, green pepper, cucumber and tomatoes into marinated fish. Spoon mixture into lettuce line bowl. Garnish with cilantro or parsley. Makes four servings.

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1. Toss all ingredients together.
2. Season to taste.
3. Chill then serve.

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5 c fruit cocktail
1 ½ c pineapple chunks
1 ½ c lychees
1 c shredded coconut
1 ½ c heavy cream
1 c cream cheese
optional: 1 ½ c cubed apples, 1 c unsalted almonds
Procedure:

In a bowl, mix the cream and cream cheese until you get a smooth, sauce-like texture. Drain the fruit cocktail, lychees, and pineapple chunks, then pour into the cream mixture with the other ingredients. Mix well and chill overnight.

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4 cups lettuce leaves, chilled
½ cup Chinese ham, diced
2 pcs pan de sal, cubed
1 tbsp cooking oil
¼ cup grated cheese
1 ½ tsp garlic, chopped
2 tbsp bagoong
1 tsp calamansi juice
1 tsp mustard
2 egg yolks
½ cup corn oil
Prodecure:

Stir-fry the Chinese ham and season with salt, then set aside. In the same pan, stir-fry the pan de sal cubes, season with salt, then set aside. In a separate bowl, mix the garlic, bagoong, mustard, and calamansi juice. Slowly pour in the corn oil, then add the grated cheese. Pour over the lettuce leaves and top with ham and pan de sal.

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4 medium potatoes
1 cup carrots, diced
1 celery stalk, chopped
½ cup chopped green beans or peas
¼ cup dill or sweet pickles
1 white onion, chopped
2 eggs
1 cup mayonnaise
2-3 tbsp brown mustard
salt and pepper to taste
Procedure:

Boil the eggs and potatoes together in salted water. Make sure the potatoes are completely submerged. When the water boils, turn the heat down and simmer for about 10 minutes. Take out the eggs, peel and chop into desired size. Add the green beans to the pot of potatoes and let cook for about 2 minutes. Turn off the heat and peel the potatoes, then chop to desired size. Mix with the other vegetables then add the eggs, mayonnaise, mustard, onions, celery, pickles and eggs. Mix well, taking care not to mash the potatoes. Chill for about two hours.

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¾ lbs Ripened red tomatoes
2 tbsps Grated fresh ginger
1 Sliced scallion
2 tbsps Chopped peeled mango
¼ tsp Salt
½ tsp Fresh ground pepper

Preparation

Slice the tomatoes and place them in a line on a large platter. Spread ginger, mango and scallion, and salt and pepper evenly over the tomato slices.

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2 bunches Misua
½ Sliced onion
3 cloves Minced garlic
2 tbsps Chopped ginger
3 cups Vegetable soup stock
2 Sayote
2 tbsps Peanut oil
1 tsp Salt
1 tsp Fresh ground black pepper

Preparation

Saute your garlic in oil, add onion and ginger, fry until onions are translucent, then add your vegetable soup stock. Add salt and freshly ground pepper, bring to a boil, then drop in the sayote. Simmer until sayote is tender, add misua, and stir so that it will not stick. Let stand for about 3 minutes, then serve.

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2 Talong
1 Minced onion
1 cup Coconut cream
2 tbsp Vegetable oil
4 tsp Salt
12 tsp Freshly ground black pepper

Preparation

Roast whole eggplants in oven, then peel and chop them into small cubes. Mince the onion, then fry in oil in a medium saucepan, or deep skillet, until they become translucent, then drop in your diced eggplant. Stir fry, adding the salt and pepper, then set aside and cover with coconut cream, let sit for 10 minutes, then serve.

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