MANILA, Philippines — Popular food content producer Erwan Heussaff recently collaborated with two chefs, Don Baldosano and Angelo Comsti, in a media event to highlight the premium quality and versatility of California Raisins and how they fit perfectly into Filipino cooking.
Heussaff likes using California Raisins in food preparations because they are naturally sun-dried, free of additives, and rich in fiber, antioxidants and essential minerals. He accepted the challenge and created two recipes for the collaboration graced by United States Ambassador to the Philippines MaryKay Carlson at Offbeat Bistro.
Ambassador Carlson joined him in preparing Steak Frites and Potato Pave with California Raisins and Roasted Eggplant Sauce, but he was on his own in presenting his White Fish and Coconut Crudo with California Raisin Tapenade.
The latter, an appetizer, featured Malasugui fish, which is swordfish, complemented by coconut cream and a tapenade made of California raisins.
The event was supported by the Raisin Administrative Committee, the U.S. Department of Agriculture’s Foreign Agricultural Service in Manila, and the U.S. Embassy in Manila.
White Fish and Coconut Crudo with California Raisin Tapenade
Ingredients:
For the fish:
Malasugui fish, sliced thinly
For the sauce (Leche de Tigre):
1 cup coconut vinegar
1 1/2 cups fresh coconut cream
For the raisin “tapenade”:
1 cup California Raisins
1/2 cup sundried tomatoes
3 tbsps. mustard seeds, rehydrated with coconut vinegar
Zest from 1 pc. lime
For the garnish:
Shaved egg yolk
Annatto oil (achuete oil)
Kinchay/chive oil
White baby radish
Mustard seeds
Procedure:
1. Make the raisin tapenade first. Finely mince sundried tomatoes and California raisins, then mix with lime zest and mustard seeds. Shape the mixture into quenelles and set aside.
2. Slice baby radish into medallions and arrange them in a scale pattern of four rows with three medallions each. Set aside.
3. To plate: Lay five slices of fish flat in the center of a wide-bottomed bowl and pour the Leche de Tigre around it. Place the pre-made scale pattern on top, followed by the quenelle of the tapenade and shaved egg yolk. Drizzle annatto oil on the sides of the Leche de Tigre sauce before serving.