SABA Recipes
Sweet Potato Cakes
· Makes 4 servings
Ingredients
· 1 can Ayam Brand Saba Mackerel Chilli Tuna
· 400 g peeled sweet potato,
· steamed or baked
· 100 g cabbage, sliced thinly
· 100 g brown onion
· 100 g carrots, grated or julienne
· 2 stalks spring onion, julienne
· 3 eggs
· 1 tablespoon cornflour
Method
· Mash the saba, sweet potato, cabbage, onion, carrots and spring onion.
· In a separate shallow bowl, beat eggs and cornflour.
· Shape tuna mixture into four pieces flat round cakes about 2cm in thickness.
· Lightly oil a non-stick frying pan on medium heat.
· Dip the cakes into egg mix and pan-fry
· Until golden brown and crispy.
· Serve with chili dip.
Spicy Saba Noodle Soup
· Makes 4 servings
Ingredients
· 200g noodles of your choice
· 1 stalk lemongrass
· 4 spring onions, chopped
· 8 coriander leaves, chopped
· 2 liters fish stock
· 270 ml coconut milk
· 2 cans Ayam Brand Saba Mackerel Chili
Method
· Cook the noodles, drain and set aside
· Cut off the bottom of the 10cm lemongrass and discard top
· Split lemongrass down the center, leave base intact
· Bring fish stock to boil in a large saucepan together with lemongrass, spring onions and fish sauce.
· Add noodles, coriander, coconut milk and chili saba
· Return to boil and cook over low heat for 2 minutes. Discard lemongrass before serving.
Saba Coconut Quiche
· Makes 15 servings
Ingredients
· 1 loaf wholemeal bread, crusts removed
· 1 can Ayam Brand Saba Mackerel in Olive Oil
· ½ teaspoon turmeric powder
· 2 shallots, chopped
· 200 ml coconut milk
· 2 eggs, lightly beaten
· salt, to taste
Method
· Lightly grease 15 cupcake moulds. Flatten the bread slices into each mould and trim the edges.
· Preheat oven to 180°C.
· Mix the tuna with the rest of the ingredients, then fill the bread cups.
· Bake for 10 minutes or until filling is set.
· Cool slightly before serving.
Saba Chutney
· Makes 4-6 servings
Ingredients
· 1 can Ayam Brand Saba Mackerel in Olive Oil
· 100ml Ayam Brand Coconut Milk
· 4 green chilli padi
· 8 stalks fresh mint leaves
· 6 stalks fresh coriander
· 100g shallots
· Salt and sugar to taste
Method
· Blend everything together and serve as dip or spread
Saba Onigiri
· Makes 4 Servings
Ingredients
· 120g Sushi Rice
· 1 can Ayam Brand Saba Mackerel in Mayonnaise
· 2 pieces roasted seaweed for sushi, sliced 4 cm width
· 1 Onigiri mould
Method
1. Divide sushi rice into two portions
2. Put one portion of rice into onigiri mould
3. Scoop one tablespoon of Saba from can and place on to the mould
4. Cover with rice
5. Place onigiri mould cover on both and press hard with palm
6. Push out the onigiri and wrap bottom section with roasted seaweed
7. Repeat until all ingredient is used up
Saba Sushi
· Makes 6 servings
Ingredients
· 1/2 cucumber sliced and salted with 1/2 teaspoon salt
· 1 onion thinly sliced
· 2 cups cooked rice, Japanese, round or basmati for a twist
· 1 tablespoon sesame seeds roasted 2 minutes
· 1 nori sheet
· 1 can Ayam Brand Saba Mackerel in Mayonnaise
Method
· Mix well together the fish stock, the vinegar, the water, the light soya sauce and the sugar in a small mixing bowl.
· Stir until the sugar melted completely.
· Then pour it into the rice and mix. The sushi rice is ready.
· Place a nori sheet on the rolling bamboo mat and scoop some rice on one side of the nori.
· Place strips of cucumber and saba lengthwise. Add on some thin slices of onion and sesame seeds.
· Roll up using the mat and damp the edge of the nori sheet with a bit of water so that it seals completely.
· Transfer our roll now on a chopping board and cut the rolls into 2cm thick slices. Serve with soy sauce and wasabi
