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

To serve:

  • 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.