Contrast: Asian Fusion

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.

Thai Fusion Pesto Ontario Pickerel
Thai Fusion Pesto Ontario Pickerel

Thai Fusion Ontario Pickerel Wonton Stacks

Ontario Pickerel Stacks with Thai Fusion Pesto

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.

Oyster Fried Rice
Oyster Mushrooms, Yuzu, Lime, Shallot, Bok Choy, Chinese Eggplant
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,

4 Comments Add yours

  1. Conor Bofin says:

    Some very elegant stuff going on here. I love the wonton stacks.


    1. Thank you Conor! Glad you like them! They are really delicious – lots of texture and flavour.


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