A Mosaic Of Flavours

Manuel Carganilla II
Executive Chef, The Wild Fig Restaurant

With a love for food, Chef Manuel Carganilla II developed a passion for cooking at a fairly young age. 
Although he has Filipino roots, he prefers to cook in “Western” style, which has European influences, and keeps the traditional dishes as the comfort food he eats at home.

Mirin Soy Glazed Salmon on Coconut Rice

Serves 1-2

Ingredients:
• 6oz salmon fillet 
• Coconut rice (recipe below)
• ¼ cup Mirin vinegar
• ¼ cup Maggi (Filipino soy sauce)
• 1 tablespoon brown sugar
• ¼ cup lemon juice
• 2/3 teaspoon chili flakes
• ¼ avocado
• ½ teaspoon sesame seeds (black or white)

Method:
1. Whisk together vinegar, soy sauce, brown sugar, lemon juice and chili flakes in a bowl until everything is incorporated.
2. Drizzle a small amount of cooking oil in a medium heatproof pan at a moderate heat.
3. Pan-fry the salmon fillet, one side first for about 2 minutes until golden brown and then repeat for the other side. Remove pan from the heat and pour some sauce on the pan. Salmon must be 1/3 submerged. 
4. Finish the cooking process in the oven at 350 degrees for about 6-8 minutes. Make sure the pan is heat proof as some pan handles are plastic coated or rubber coated.
5. When Salmon is ready, pull out from the oven and assemble the dish. Slice up the avocado and fan it on top of the rice. Lay the Salmon on top and pour a couple tablespoons of sauce around the salmon and rice; take the sauce from the pan and pour over the fish. Garnish with a thin slice of lemon or orange wedges, cilantro leaf and sprinkle of sesame seeds.
6. Serve with any green vegetables, traditionally bokchoy or river spinach.

Coconut Rice:
• 1¼ can coconut milk 
• 1¼ cups water 
• 1 teaspoon white sugar
• 1½ cups jasmine rice
• ½ teaspoon salt

Method:
1. Stir coconut milk, water, sugar and salt together in a pot over medium heat until sugar dissolves. 
2.    Add rice; bring to a boil, cover the pot, reduce heat to low and simmer until rice is tender and liquid is absorbed (18-20 minutes).

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