Here are some photos from recipe testing thai and asian fusion at Tree House Kitchen. The elements remembered on my palate: Shallots, ginger and garlic fighting for dominance. The fresh punch of cilantro. Fatty and sweet coconut. Lemongrass and lime leaves in the background. Everything lifted by limes, heat, sweetness and acidity.
We marinated and baked Ontario pickerel in torn lime leaves and thai fusion pesto with cashew, coriander, lime, thai chilies and coconut. After frying wontons in coconut oil, pieces of the pickerel was stacked with the pesto, sea salt and a squeeze of fresh lime.
We fried jasmine rice with bok choy, cherry tomato, oyster mushrooms, eggplant and shallot. It was accented by chinese five spice rubbed bacon, as well as aromatic star anise pods and yuzu peels. Oyster sauce, cucumber and scallions were tossed mixed in at the end.
“Don’t ask what the world needs. Ask what makes you come alive, and go do it. Because what the world needs is people who have come alive.”
― Brené Brown,