
A nutritious fusion meal featuring creamy dried scallop pasta, tender baked salmon, and spiced sweet potatoes. Served with a side of savory fermented bean curd Kai Lan, this dish offers a perfect balance of textures and deep umami flavors.
Preheat your oven to 180°C (350°F). Pat the salmon steak dry with paper towels, season both sides with salt and black pepper, and place it on one side of a large baking tray.


Slice the sweet potatoes into rounds or wedges. In a bowl, toss them with paprika, cumin, salt, and coconut oil. Arrange the potatoes on the baking tray next to the salmon. Bake for 40 minutes, flipping the potatoes halfway through to ensure even browning.

While the salmon and potatoes are baking, prepare the pasta liquid. In a large pan, combine 100ml water, almond milk, butter, and the pre-soaked dried scallops (including their soaking liquid). Bring the mixture to a boil.



Add the pasta to the pan and simmer for about 7 minutes, stirring constantly. Continue cooking until the liquid is mostly absorbed and the pasta is tender and coated in a savory sauce. Sprinkle with dried parsley.


For the side dish, bring a pot of salted water to a boil. Blanch the Kai Lan stems first for 1 minute, then add the leaves and cook for another 3 minutes. Drain the vegetables thoroughly.

In a small bowl, mash the fermented bean curd (Fu Yi) into a smooth paste. Toss the hot, blanched Kai Lan with the bean curd until evenly coated. Serve the scallop pasta alongside the baked salmon steak and sweet potatoes.
Pre-soaking the dried scallops in hot water for at least 30 minutes is essential to soften them and release their concentrated umami flavor. If the pasta absorbs the liquid too quickly before it is fully cooked, simply add a splash more water or milk to the pan.