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.