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Cooking with 10 Celebrity Chefs

EP.2 Chef Randy, Fillets Bangkok


Hello.

Continuing with the special activities to celebrate the 10th anniversary of "Dodee Review" with Cooking with 10 Celebrity Chefs, Dodee will take you to meet 10 national-level chefs who will cook for you to watch and taste up close and personal. After the first menu, Cod steak with saffron sauce [Click to view] cooked by Chef Ken MasterChef Thailand, we come to the second menu, which will be cooked by Chef Randy Chaichat Nopparatha, a talented and creative young chef who has experience in world-class kitchens such as the restaurant of Chef Masaharu Morimoto, the famous Iron Chef of Japan and America.

The chef has opened a Japanese restaurant in Bangkok called Fillets, located in The Portico Langsuan project. It is considered one of the premium Japanese restaurants in Thailand. The author has visited the restaurant and was impressed by the quality of the food. They believe that Chef Randy should be included in the Cooking with 10 Celebrity Chefs list and are happy that he has agreed to participate.

Chef Randy's chosen menu for us to watch and taste is Salmon Poke, a dish inspired by Poke, a native Hawaiian dish, with a fusion of Mexican and Asian influences, including Thai, Japanese, and Chinese. Importantly, the chef wanted to create a simple dish that could be easily prepared at home. Just listening to the origin story is intriguing. Let's go see the ingredients and steps for making this dish.

Ingredients include salmon, coriander, onion, sesame seeds, avocado, spring onion, Japanese chili powder, fried shallots, lemon, seaweed salad, honey, sesame oil, sweet soy sauce, and soy sauce.

Finally, the seaweed is attached to the grapes and the dumpling wrappers.

The chef uses sashimi-grade salmon and the back cut.

Cut into cubes and place on a plate.

Thinly sliced onions, rinsed to reduce their pungency.

Seaweed sourced from common seaweed salad, washed to reduce its strong flavor, emphasizing the seaweed's texture.

Caulerpa lentillifera

Squeeze a little lemon.

Diced avocado

Japanese chili powder to taste.

Approximately 2 teaspoons of dark soy sauce.

Sweet soy sauce

Honey

Premium sesame oil is recommended by the chef for the best aroma and flavor.

Mix well.

Garnish with fried shallots (the chef used a very good baking method).

Garnished with spring onions

Mix well again.

Place the scooped mixture onto a wonton wrapper. The chef used wonton wrappers, but you can use other types of wrappers as desired.

Garnish with a sprinkle of fried shallots and coriander.

The Salmon Poke dish, created by Chef Randy, is now complete.

The aroma of this dish is enticing, and its appearance is simple and appealing. The first bite reveals a satisfying crunch from the crispy dough, followed by a harmonious blend of flavors. The sesame oil, soy sauce, sweet soy sauce, and chili powder create a rich and savory base, while the sweetness and richness of the salmon shine through. The seaweed adds a subtle crunch, and the creamy avocado provides a contrasting texture. The combination of flavors and textures makes each bite a delightful experience.

This dish is truly delicious, offering a variety of flavors and textures in a single bite. It's also a dish that I believe everyone can easily follow. I want to thank Chef Randy for gracing us with his presence and bringing us this delicious dish to enjoy and savor in such detail. From here on, there will be 8 more national chefs who will be cooking for us to watch and taste like this. Stay tuned!

Thank you very much.
Sincerely,
Do

Thank you to:
Chef Randy Chaichat Nopparat
Fillets Bangkok [ www.filletsbangkok.com]
Best Western Hotels & Resorts [ www.bestwesternhotelasia.com]
Ley Cafe’ Pranburi [ Ley Cafe’ Pranburi’s Facebook Page]
Malai Restaurant [ www.malaysiahotelbkk.com]

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