CHEF'S PROFILE AND RECIPE – MARCH 2017

CHEF BO DUANGPORN SONGVISAVA

CHEF BO DUANGPORN SONGVISAVA

Patron/Chef

Intelligent, outspoken and passionate about her profession, Duangporn Songvisava, better known as ‘Bo’, is a leading exponent of creating authentic Thai food. Opposed to taking shortcuts that reduce quality, she is a perfectionist determined to only produce dishes of the highest quality. She worked at the Metropolitan Hotel in Bangkok with the highly regarded Chef Amanda Gale. This in turn led to Amanda recommending her to David Thompson at Nahm, an award-winning Thai restaurant at The Halkin in London. At Nahm, Bo not only learned the intricacies of preparing signal quality Thai food, she also met Dylan Jones, an Aussie sous chef at Nahm. Love blossomed and they eventually moved to Thailand to open Bo.lan, their own Thai restaurant. The restaurant - and Bo - slowly gained recognition. As of 2017 Bo.lan is ranked 19th in Asia’s 50 Best Restaurants sponsored by Acqua Panna and S. Pellegrino. In addition to her duties as a chef, Bo is a mom and hosts a weekly TV program on Thai television.


CHEF BO DUANGPORN SONGVISAVA SHARES A RECIPE

SALAD OF FERMENTED FISH

SALAD OF FERMENTED FISH

Serves 1

SALAD – CURED FISH

Ingredients:

120 gms    Cured Fish

½ cup         Mint

½ cup         Coriander

1 tbsp         Ginger, julienned

1 tbsp         White Turmeric, julienned

3 cloves      Pickled Garlic, sliced

1 tbsp         Kaffir Lime Leaves, chiffonade    

2 ea             Chili, deep fried

2 tbsp         Shallot, deep fried

                    Mint sprigs {small bunch}

1                  Somcheng, segmented             

Preparation:

Fry the fish in reasonably hot oil until golden and cooked in the middle.

Make a small salad of mint, coriander, ginger, turmeric and kaffir lime leaves.

Dress with a small amount of dressing.

Place the salad down and serve the deep fried fish on top. Garnish with deep fried shallots and chilies.

Next to the salad, serve the rest of the dressing. Place the mint sprigs upside down and cover with the somcheng segments.

DRESSING

1-2 cloves    Garlic

5 ea               Birds Eye Chili {small}

1-2 tbsp        Fish Sauce

1 tbsp           Palm Sugar

1/3 cup         Lime Juice

5                    Longans, peeled and deseeded

½ tbsp          Ginger, julienned

1 tbsp           Green Mango, julienned

Preparation:

Pound the garlic and chili together.

Add the palm sugar, fish sauce and lime juice.

Add the longans, ginger and green mango.

Note: It should be slightly hot; sweet, sour and salty.

FERMENTED FISH

1 kg        River Fish {Plamaa}, cut into 150-200gms portion with the skin scored several times

250 gms      Garlic

20 gms        Galangal, peeled

1.5 kg           Rice, rinsed and cooked

100 gms       Sea Salt

Preparation:

Soak the cleaned fish in salty water for about 20 minutes to no longer than an hour.

Pound the garlic and galangal into a fine paste and mix with the rice.

Add salt until its salty, but not to the extreme.

Place a layer of the salty rice on the bottom of a plastic container.

Coat each piece of fish with the rice mix and place in the container then completely cover.

Wrap so it is air tight and place in the sun for 3 days/2 nights; serve thereafter.