Norwegian fjord trout and salmon cooking class in Malaysia

From left Ambassador chef Jimmy Chok SOHOM, President Triana Nechtaylo, Norwegian Ambassador Gunn Jorid Roset, Jon Erik Steenslid, Perwakilan President Datin Seri Idzina Izaidin, Dr. Christian Gartmann
(Photo: The Norwegian Seafood Council press release)

The Norwegian Seafood Council in collaboration with the Royal Nowegian Embassy hosted a Norwegian fjord trout and salmon cooking class for SOHOM (Spouses of Heads of Mission) and the Foreign Affairs Ministry Ladies Association (Perwakilan).

The heads of the event were Gunn Jorid Roset, Norway’s Ambassador to Malaysia and her spouse Dr Christian Gartmann together with Jon Erik Steenslid, Director of Southeast Asia, Norwegian Seafood Council.

The class took place on April 22, 2019 at KDU Glenmarie Campus where about 20 SOHOM members and 15 Perwakilan members attended with their Presidents Triana Nechytayl and Datin Seri Idzina Izaidin respectively.

The class was conducted by Jimmy Chok, Ambassador Chef who started the class by demonstrating two recipes – Panfried Norwegian Salmon/ Fjord Trout with crushed dill potato, pickled cucumber and lemon mayo, and a Malaysian favourite, Gulai Tumis Norwegian Salmon/Fjord Trout.

Chok showed the class the decent way to fry salmon or trout, without oil, over medium heat. Also he shared his perspective about why Asian cooking is so well suited to Norwegian salmon and fjord trout.

Jon Erik Steenslid frying the salmon, Norwegian Ambassador Gunn Jorid Roset cooking the Gulai Tumis Norwegian Fjord Trout, assisted by Dr Christian Gartmann and Datin Seri Idzina Izaidin (Photo: The Norwegian Seafood Council press release)

The purpose of organizing this cooking class came from the ambitions to build friendship and strengthen bilateral relations between Norway and Malaysia through the fun and useful activity presenting the mutual love for food of these two groups of people.

Jon Erik Steenslid said “We hope that through this cooking class we can foster friendship and strengthen bilateral relations through our mutual love for food. Both Norwegian Salmon and Fjord Trout are a nutritious, tasty and versatile fish, perfectly suited to Asian and western cooking.”

Gunn Jorid Roset also spoke of building bonds in a fun arena: “We have here representatives from Latin America, Europe and Africa and a large Malaysian group as well. We have fun together learning about Norwegian seafood, how it is brought to the market and prepared. It’s safe, clean and healthy.”

See more photos from the event:

About Nilobon Bantoey

Journalist • ScandAsia Publishing Co., Ltd. • Bangkok Thailand

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