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
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.