Jeni Wright, Eric Treuille, Le Cordon Bleu

Asian decorations

Appears in
top 1000Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

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Chinese and Japanese steamed whole fish and stir-fried dishes benefit from traditional decorations made from ingredients sold in Asian food stores and large supermarkets. Buy sliced, not shredded pickled ginger.

Deep-fried ginger Blanch julienned peeled fresh root ginger; pat dry. Deep-fry in 180°C oil for 10 seconds, then drain.

Mooli julienne Cut a peeled mooli crosswise into thin slices, then into julienne strips. Keep crisp in iced water, then pat dry.

Pickled ginger rose Roll up one slice to form the centre, then wrap 3 more overlapping slices around the first to form “petals”.