Salmon en Croûte with Kerabu Ikan Bilis (Serves 4)


2 pieces of 200-220g salmon filet
2 sheet frozen puff pastry (thawed 30 mins in room temperature)
1 egg

Marinade for fish
1 tbsp plum sauce
2 tsp soy sauce
½ tsp olive oil
½ tsp sugar
Pinch of white pepper

Filling (Rice)
1 cup cooked basmati rice (150g)
1 tbsp butter
¼ pc bunga kantan (ginger torch flower), finely sliced
¼ tsp salt
Pinch of white pepper
Filling (Spinach)
2 tsp cooking oil
2 tbsp minced garlic
120g baby spinach
¼ tsp salt
Pinch of white pepper

Kerabu Ikan Bilis
1 cup cooking oil, for frying
100g ikan bilis, gutted and split in half
1 punnet cherry tomato (275g)
1 red onion
1 bunch coriander leaves
3 limes
1 tsp sugar
1 tbsp fish sauce
¼ pc bunga kantan, finely sliced


  1. Preheat oven to 205 degree Celsius. Thaw 2 pieces frozen puff pastry sheet. Crack an egg in a small bowl to act as an egg wash and lightly whisk with a fork. Set aside. Line a baking tray with parchment paper.
  2. To make the filling, heat up pan with 2 tsp oil, lightly saute garlic for 1 minute and add in 120g baby spinach. Saute for 1 minute and add salt and pepper. Set aside.
  3. To make the rice filling, stir 1 cup cooked rice with butter, finely sliced bunga kantan, salt and pepper. Set aside.
  4. To make the fish marinade, mix plum sauce, soy sauce, olive oil, sugar and white pepper in a small bowl. Coat fish with marinade on both sides and place on a plate.
  5. To assemble, place 1 sheet puff pastry on a flat work surface. Place half the rice onto the left side of the sheet leaving 1 inch space on the top, bottom and left. Shape it into a rectangle so the salmon sits on top of it.
  6. Place salmon fillet skin side down on top of the rice. Arrange half of the spinach on top of the salmon. Fold the right side of the puff pastry over the top of the salmon like a flap so that it meets the left side. Transfer to the prepared baking sheet carefully. Using a fork, lightly press on the edges on all sides so it is well sealed. Repeat with the second piece.
  7. Brush the tops of the puff pastry with egg wash, then with a sharp knife, gently score shallow, diagonal lines lines in each direction in a crosshatch pattern.
  8. Bake the salmon pastry for 22 minutes or until the pastry turns golden brown. While pastry is baking, make the kerabu ikan bilis.
  9. In a wok, heat up 1 cup oil or about 1” high. Fry ikan bilis while stirring making sure it fries evenly, for about 5 minutes. Use a spatula to scoop out onto a sieve to drain off excess oil. Place it on a tray to let it cool.
  10. Slice cherry tomato in halves and place it in a big bowl. Cut red onion in half and slice thinly. Roughly chop coriander leaves and mix into the big bowl.
  11. For the dressing, mix juice of 3 limes, fish sauce, finely sliced bunga kantan and fish sauce. To assemble the kerabu, mix fried ikan bilis into the big bowl with tomato, onion, coriander leaves and bunga kantan. Drizzle in the dressing and toss.
  12. To serve, cut salmon pastry in half and place on a plate, serve with kerabu ikan bilis on the side.

Best paired with refreshing twist of
1664 Blanc or 1664 Rosé.

Bon Appétit-lah