SINGAPORE - Malaysian dietitian Goo Chui Hoong has created more than 50 recipes for dishes that are good for the eyes in a book she has written with her husband, eye surgeon Kenneth Fong.
Eating salmon is thought to be good for the eyes. Salmon, which is the key ingredient in the recipe on the right, is a great source of omega-3 oil, which is believed to reduce inflammation and help modulate the immune system.
Fish with high oil content is suitable for smoking as it remains moist and absorbs more smoky flavour. It can be substituted with other types of oily fish such as cod.
Tea-smoked salmon (Serves four)
PREPARATION AND COOKING TIME
400g (4 pieces) salmon fillet
2 tsp dark soya sauce
1 tsp sugar
1/2 tsp salt
4 tbs tea leaves
4 tbs uncooked rice
4 tbs sugar
1 tsp sesame seeds, toasted
4 lemon wedges
1. Marinate the salmon fillet in dark soya sauce, sugar and salt. Set them aside.
2. Line a wok with foil. Put in the smoking mix - tea leaves, uncooked rice and sugar.
3. Heat the wok on medium heat for about one minute, or until it starts to smoke.
4. Pat dry the salmon fillet and place the fish, skin side down, on a rack placed in the wok.
5. Cover the wok with a lid. Smoke the fish on medium to low heat for 10 minutes.
6. Turn off the heat and leave the wok covered for five minutes.
7. Sprinkle toasted sesame seeds on the salmon fillet and garnish the dish with a slice of lemon before serving.
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