• 200 grams Salmon
• 5 grams Zucchini
• 1 cup Brown rice
• 1 cup White rice
• 1 cup Shiitake mushroom
• Coconut oil

• Garnish:
• Broccoli, poached
• Carrot, poached
• Baby Tommatoes, poached
• Chillies

• Soursop sauce:
• 200 grams Soursop
• 1 whole Red pepper
• 50 grams Carrot
• 50 grams Celery
• Lemongrass
• ½ tablespoon Thyme
• 50 grams Onion
• 2 cup Chicken stock
• 2 tablespoons Corn starch
• Fish sauce
• Salt
• Pepper

1. Deskinned the salmon, seasoned with salt & pepper , seared in both side to achieve crispy surface
2. Basting the fish with dill, bake in oven in 180 degree for 7 mins. Rest for 3 mins

1. Knitted Zucchini:
2. Zucchini thinly sliced, poached in hot water for 30 second
3. Knit the zucchini into a checkedboard pattern
4. Cook brown rice, then stir-fry with coconut oil
5. Dice the Shiitake mushroom, and stir fried
6. Mix the brown rice and the mushroom, then put inside the knitted zucchini

1. The soursop sauce:
2. Peel and deseed the soursop, take out the flex.
3. Roast the red pepper in 30 mins, peel of the burnt skin, then deseed
4. Dice the carrot, celery, lemongrass and onion
5. Add thyme, chicken stock, corn starch, fish sauce, salt & pepper

Serve the baked salmon with the knitted zucchini and the soursop sauce, and garnish