Canadian born Phil Fong and his wife Sandra Nolan serve up a modern fusion-style Asian menu with an innovative twist
For the lime and coriander chicken:
- 8 chicken breast fillets
- 125ml olive oil
- 60ml soy sauce
- 15ml sesame oil
- 1 bunch coriander including roots, chopped
- zest and juice of 1 lime
- 3 large cloves of garlic, crushed
- 1 small root of ginger, slivered
For the Asian salad:
- 1kg of any combination of the following ingredients: Chinese leafy cabbage, cos lettuce, baby spinach,
- baby corn, bean sprouts, red and yellow peppers, spring onions and sugar snap peas, thinly-sliced
- 1 packet of 2-Minute Noodles, broken up into pieces
- 125ml flaked almonds
- 60ml sesame seeds
- 10ml sunflower oil
For the fusion salad dressing:
- 30ml olive oil
- 30ml soy sauce
- 60ml maple syrup
- 30ml vinegar
- 45ml coriander leaves
To make the lime and coriander chicken:
1. Place the chicken breasts in a non-metallic bowl. Combine the rest of the ingredients to create a marinate, pour over the chicken and refrigerate for 1 – 3 hours.
2. Return the chicken to room temperature 1 hour before cooking. Grill the chicken breasts on the braai or in the oven until cooked, occasionally brushing with the leftover marinade.
To make the Asian salad and dressing:
1. Parboil or steam the baby corn and sugar snap peas if you’ve chosen to use them; allow to cool. Mix the cooked and raw vegetables together.
2. To make a crunchy topping for the salad: toss together the 2-Minute Noodles, flaked almonds, sesame seeds and sunflower oil. Toast in a 180°C oven until browned (about 4 minutes).
3. To make the fusion salad dressing: whisk all the ingredients together.
To assemble the dish:
1. Arrange the salad on individual serving plates and top with a sliced chicken breast.
2. Drizzle with the dressing, sprinkle over the crunchy topping and fresh coriander leaves.
This recipe serves 8.