Creamy Mentaiko Pasta
with chef Patrick Ho from Fortuna Hanoi Hotel
Experience the luscious Creamy Mentaiko Pasta, a recipe by Head Chef Kenji Tam of Emperor Restaurant, Fortuna Hanoi. The cod roe is perfectly blended with Italian pasta, showcasing the unique twist of east-meets-west. Creamy and succulent, this is the perfect special treat for your family and friends this weekend!
Ingredients: serves 2
- 200g spaghetti
- 4 tablespoons milk
- 30g raw cod fish
- 1 teaspoon mayonnaise
- 50g squid
- 1 teaspoon Kikoman soy sauce
- 20g onion, sliced
- A little nori seaweed
- A little hondashi (Fish stock)
- 1/2 teaspoon spring onion
- 40g butter
- A little salt
- A little olive oil
Chef Patrick Ho
Method:
- Boil spaghetti with a bit salt and olive oil in the pot.
- Crush the raw cod fish with a spoon.
- Melt the butter in the microwave.
- Mix the raw cod with melted butter. Then add the milk, fish stock, mayonnaise and soy sauce and stir the mixture well.
- Heat a pan, then add olive oil to stir fry the onion and squid together. Add the spaghetti into the pan and stir fry well with the cod fish mixture.
- Turn off the heat but keeping stirring the spaghetti.
- Arrange the pasta on a serving plate and top with spring onion and nori seaweed.
This dish can be enjoyed at Fortuna Hotel Hanoi, 6B Láng Hạ Str, Ba Đình Dist, Hà Nội. Tel: 04 3831 3333, ext 6160 or visit fortuna.vn.
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