The Triton

Career

Top Shelf: Thai Spicy Banana Blossom and Pearl Salad

ADVERTISEMENT

Top Shelf: by Chef Tim McDonald

First encountered at Noiy’s on Samui – a hippy, rough-cut-diamond sort of speak-easy that sits not far off the main ring road. Once you’ve passed the hilarious “Better Call Saulishhhhhhh” lawyers and coffee shop/office, just keep trucking down the road. You’ll know you’re there when you catch the whiff of sandalwood. Birkenstocks obligatory.

Pull up a seat and if you can pass on the vegan bombs or the handmade hippie chocolate, order something not the norm when it comes to Thai food.

There is not much puff to the banana blossom salad, other than texture. Rough circular rings resembling cut leeks are quickly wok-fried and elevated with an ordinary Thai salad. But even Clarice Starling could be elevated to a classy charter dish, in the eyes of the right guide. And the same goes for the banana blossom salad. It becomes whatever couture it’s dressed in, with chili, palm sugar and kaffir lime being a few of the accessories that make it an unusual “never tried that before” charter dish.

Thai Spicy Banana Blossom and Pearl Salad

Ingredients

PEARL MEAT CEVICHE:

200 grams pearl meat, cut in lengths

200 milliliters lime juice

2 shredded kaffir lime leaves

Marinate pearl meat in this basic marinade for 20-30 minutes

BANANA BLOSSOM SALAD:

2 banana blossom, cut circular (only the young, juicy inner bracts needed)

1/2 cup fresh coconut arcs

2 kaffir lime leaves, julienned

1 bird’s eye chili, cut finely without seeds

1/4 cup each Vietnamese mint, coriander and holy basil, fresh-picked and ripped

1/4 cup mixture of Thai fried shallots and garlic

1/4 cup finely cut scallion

DRESSING:

80 milliliters coconut cream

4 tablespoons lime juice

3 tablespoons palm sugar

1 tablespoons fish sauce

Method

While the pearl meat is marinating, quickly wok-fry the cut banana blossom. In a bowl, combine all the salad ingredients and toss in the dressing.

Grab the missus’s finest and largest glass plate – or even better, pearl chargers – and place a small rectangle of banana leaf on the plate.

Place a heaped serving of the tossed banana blossom salad on the banana leaf and top with an even share of the pearl meat ceviche.

Garnish the dish with more fried shallots and garlic as you see fit.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome below.

Share This Post

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Editor’s Picks

Yacht bosun chooses to think like an owner, not spend like one

Yacht bosun chooses to think like an owner, not spend like one

By Bosun Alex Kempin I know, yet another article about personal finance and someone telling you to do something you will never do. I …

Yacht sinks off Savannah, five rescued

Yacht sinks off Savannah, five rescued

The U.S. Coast Guard rescued five people after the vessel they were on allided with the north Savannah jetties on Monday night. At …

Spain to end quarantine for visitors July 1

Spain to end quarantine for visitors July 1

Spain announced yesterday that beginning July 1 it will no longer require visitors from overseas to self-quarantine for 14 days. A …

Monaco20: Yacht show to go not-for-profit for 2020

Monaco20: Yacht show to go not-for-profit for 2020

The Principality of Monaco and Informa announced this morning that they are working together to deliver a not-for-profit Monaco Yacht Show …