Asian Style Maktaaq Spaghetti
Asian flavours meet italian pasta. Maktaaq stars as the protein in this easy fusion inspired dish.
Recipe by Chef JF
Maktaaq (whale skin and blubber)
Oil (olive, vegetable or canola)
1. Cut maktaaq into small slices (about 2 inches long and 1/2 cm thick). Boil in water until tender. Turn off heat and strain. Set aside.
2. Chop vegetables (2 carrots, 2 celery, 2 green onions, 1 small broccoli, 6 large mushrooms, and 1 clove of garlic) into small pieces. Set aside. Note: you can also use frozen mixed vegetables as a quick alternative.
3. Set a large, deep pot of water to boil for spaghetti pasta. Once it is boiling, add a tablespoon of oil, and 1/2 of a 900g package of spaghetti. Boil until spaghetti is cooked (test a noodle if you are not sure). Turn off heat.
4. Heat a large pan over medium heat. Add 1/4 cup of oil as well as the chopped carrots and celery. Cook these, stirring, for 1 - 2 minutes.
5. Add the broccoli to the pan with the vegetables and cook until it turns a bright green colour.
6. Add the garlic and green onions to the vegetables. Stir, then cover with a lid. Cook for a few moments, about a minute. Then remove from heat and set aside.
7. Strain the pasta and set aside.
8. Chop the cooked maktaaq and set aside.
9. Using a sauce pan, add 1 cup of water, 1/4 cup soya sauce, 2 tablespoons of cornstarch. Whisk well, make sure all the cornstarch is mixed in. Heat over medium, continuing to stir to ensure the sauce thickens smoothly. Turn off the heat.
10. Return the vegetables to the heat, adding the mushrooms and cook for another 1 - 2 minutes.
11. Add the maktaaq and turn down the heat to low, stirring constantly.
12. Add the sauce to the pan, stir to coat everything. Remove from the heat.
Serve on plates with spaghetti noodles topped with the maktaaq vegetable sauce.