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Aisha Ibrahim, head chef at Canlis restaurant in Seattle, shows how to make two of her favourite dishes as part of Fine Dining Lovers' series: Through the Eyes of the Chef.
Offering first-hand tips and techniques, the Philippines-born and US-raised chef shows us how to prepare two dishes: her signature miso eggplant omelette, or 'eggplant Rita', an ode to her mother; as well as an elegant and flavoursome sablefish (black cod) dish.
Miso and eggplant omelette
Aisha puts a Japanese spin on a traditional Filipino breakfast omelette, or tortang talong, with her crispy and succulent egg-battered fried eggplant, topped off with an umami-rich miso sauce. Follow the steps in the video below:
Sablefish, matsutake & dashi
Next up, Aisha works her magic on sablefish, turning black cod fish into a rich, multi-layered work of art with dashi and different types of mushroom. See how it's done in the video below:
