Asian cuisine is celebrated for its balance of bold flavours, contrasting textures and aromatic ingredients. Shared by chef Deepak Verma, senior sous chef at Le Méridien, New Delhi, these four recipes showcase a contemporary interpretation of popular Asian favourites. Here’s the breakdown of the recipes.
In a bowl, combine miso paste, mirin, sake, soy sauce, brown sugar and sesame oil to make the glaze. Remove the fish from the refrigerator and wipe off excess marinade. Place the cod on a lined baking tray. Garnish with sliced spring onion and sesame seeds. Serving Suggestion: Serve with steamed jasmine rice, sautéed greens or Asian pickles. Mix flour, cornflour and egg with a little water to create a thick coating. Coat the chicken evenly. Heat oil and fry the chicken until crisp and golden. For extra crispiness, fry it twice, allowing it to rest briefly between frying. For the glaze, combine gochujang, soy sauce, honey, rice vinegar, garlic and sesame oil in a pan. Simmer gently until the sauce becomes glossy. Add the fried chicken and toss until completely coated. Serving Suggestion: Finish with sesame seeds and spring onion. Serve immediately while crisp. Peel and thinly slice the lotus stem. Wash thoroughly and pat dry. Combine cornflour, rice flour, salt and white pepper. Toss the lotus stem in the flour mixture until evenly coated. Drain on absorbent paper. Heat a wok or pan and add sweet chilli sauce and soy sauce. Add the crispy lotus stem and toss quickly over high heat. Sprinkle it with sesame seeds and sliced spring onion. Serving Suggestion: Serve immediately as an appetiser with additional sweet chilli sauce on the side. Heat vegetable oil in a wok over high heat. Add chicken mince and cook until fully cooked and lightly caramelised. Add soy sauce, oyster sauce, fish sauce and brown sugar. Toss well. Add Thai basil leaves and cook briefly until fragrant. Finish with sesame oil and remove from heat. Steam the bao buns until soft and warm. Fill each bao with the Thai basil chicken. Add cucumber, carrot, spring onion and fresh basil. Sprinkle with sesame seeds and serve warm. Serving Suggestion: Serve as a contemporary Asian appetiser with a light chilli dipping sauce.
Also read | This chocolate lava cake with 13g protein and just 166 calories, ‘supports your goals, not ruins them’: Full recipe Black cod fillet – 180 g White miso paste – 2 tbsp Mirin – 1 tbsp Sake – 1 tbsp Soy sauce – 1 tsp Brown sugar – 1 tbsp Sesame oil – ½ tsp Spring onion – for garnish Sesame seeds – for garnish 1. 2. Coat the black cod fillet evenly with the mixture and refrigerate for at least 2 hours, preferably overnight. 3. 4. Preheat the oven to 200°C. 5. Bake for 10–12 minutes, then broil for 1–2 minutes until the surface is caramelised and golden. 6. Chicken wings or boneless chicken – 500 g Cornflour – ½ cup Plain flour – ¼ cup Egg – 1 Garlic paste – 1 tsp Ginger paste – ½ tsp Salt – to taste Black pepper – ½ tsp Oil – for frying Gochujang – 2 tbsp Soy sauce – 1 tbsp Honey – 1½ tbsp Rice vinegar – 1 tbsp Garlic, minced – 1 tsp Sesame oil – ½ tsp Sesame seeds – for garnish 1. Marinate the chicken with garlic, ginger, salt and black pepper for 20–30 minutes. 2. 3. 4. 5. 6. 7. Lotus stem – 300 g Cornflour – ½ cup Rice flour – ¼ cup Salt – to taste White pepper – ¼ tsp Oil – for frying Sweet chilli sauce – 3 tbsp Soy sauce – 1 tsp Sesame seeds – 1 tsp Spring onion – for garnish 1. 2. 3. 4. 5. Deep-fry at approximately 170–175°C until crisp and golden. 6. 7. 8. 9. Bao buns – 6 Chicken mince – 300 g Thai basil leaves – 1 cup Garlic – 1 tbsp, chopped Red chilli – 1–2, sliced Soy sauce – 1 tbsp Oyster sauce – 1 tbsp Fish sauce – 1 tsp Brown sugar – 1 tsp Sesame oil – ½ tsp Vegetable oil – 1 tbsp Cucumber – thinly sliced Carrot – julienned Spring onion – sliced Fresh Thai basil Sesame seeds 1. 2. Add chopped garlic and chilli and stir-fry for 20–30 seconds. 3. 4. 5. 6. 7. 8. 9. 10.
