Class fishing for recipes

PUBLISHED : Tuesday, 30 October, 2001, 12:00am
UPDATED : Tuesday, 30 October, 2001, 12:00am

When it comes to cooking, there is always plenty of scope for creativity. You can even cook your favourite dish in class! A group of Form Three students from Wa Ying College made some delicious cuisine with fresh Norwegian salmon during their home economics class.

The cooking demonstration was organised by the Norwegian Seafood Export Council (NSEC) to promote salmon as a healthy food ingredient. More than 80 per cent of Hong Kong's salmon imports are from Norway.

During the class, students prepared their own dishes of fried salmon with slices of pineapple, green and red peppers, sesame, custard powder, and sweet-and-sour sauce.

'You can make a lot of different dishes with salmon. You can also either serve it cooked or raw according to your taste,' said Wong Wan-han, who teaches home economics at Wa Ying College. 'However, it takes a bit of skill to cook salmon well. First, you have to be very careful with the heat and timing. Fry it on low heat and remember to turn it upside down every minute. You don't need much oil because salmon already contains quite a lot of fat,' she explained.

Although the recipe was supplied by the NSEC, Miss Wong said she had made some modifications to make it more juicy, tasty and colourful.

The Form Three home economics students from Wa Ying College are among dozens of teams who will take part in the 'Lunch Box Competition' preliminaries in November. The contest is jointly organised by the NSEC, the Hong Kong Council of Early Childhood Education and the Hong Kong Home Economics Association.

All participating teams are required to create a recipe using salmon that is 'natural, balanced, nutritious, appealing and tasty'. Twelve teams will go through to the final next January.

'We have looked up a lot of cookbooks trying to get some inspiration. I guess baked salmon served on rice and cheese could be a good idea,' said Ngai Yee-man, 14, a member of the Wa Ying team who will take part in the competition.

The deadline for entries is October 31.