Premium Brunch Set Recipe

Prepare and plate

Thinly slice the sushi-grade salmon against the grain into 3–4 thin slices. Arrange slices flat on a chilled plate. Drizzle with 1 tsp extra-virgin olive oil and 1 tsp fresh lemon juice. Season lightly with a pinch of sea salt and freshly ground black pepper. Scatter 1 tsp capers if using and finish with microgreens or 1 tsp chopped chives. Serve immediately.

Mix dressing and toss

If using dried wakame, rehydrate in cold water 5–10 minutes, drain and squeeze out excess water. In a small bowl whisk together 1 tsp rice vinegar, 1/2 tsp soy sauce, 1/2 tsp sesame oil and 1/4 tsp sugar until sugar dissolves. Toss the 1/2 cup drained wakame with the dressing. Sprinkle 1/2 tsp toasted sesame seeds and a pinch of chili flakes if desired. Serve chilled.

Assemble salad

Place 1 cup washed mizuna in a small bowl. Add 2 tbsp thinly sliced cucumber and 1 tbsp thinly sliced radish if using. Drizzle with 1 tsp ponzu or light soy-lemon dressing and toss gently. Finish with 1/4 tsp toasted sesame seeds. Serve immediately.

Soften wrapper and roll

Fill a shallow bowl with warm water. Submerge 1 rice paper wrapper for about 8–12 seconds until pliable (follow package instructions). Lay wrapper flat on a damp towel. In the lower third place 2 tbsp julienned carrot, 2 tbsp julienned cucumber, 2 tbsp shredded cabbage, 4 mint leaves and 4 cilantro leaves. Fold bottom edge over filling, fold in sides, then roll tightly to enclose. Trim if needed. Serve with 1 tsp hoisin or peanut dipping sauce.

Fry wontons

Heat about 1/4 cup neutral oil in a small skillet over medium-high heat until shimmering (or heat to ~350°F/175°C if deep frying). Fold 2 wonton wrappers into desired crispy shape (purse, cone or simple fold) and carefully fry 30–60 seconds per side until golden and crisp. Drain on a paper towel. Serve warm with 1 tsp sweet chili sauce or soy dipping sauce.

Marinate and cook

Pat the 4 oz black cod fillet dry. Mix 1 tsp miso paste with 1/2 tsp mirin, 1/2 tsp sake and 1/4 tsp sugar to make a thin marinade (add a few drops of water if necessary). Spread marinade over the top of the fillet and let sit 10 minutes. Heat 1/2 tsp neutral oil or butter in a small claypot or small ovenproof skillet over medium-low heat. Place fish skin-side down and cook gently 3–4 minutes, then cover and steam in the pot for another 3–4 minutes until opaque and flaky (timing depends on thickness). Alternatively, place under a medium broiler 3–5 minutes. Garnish with 1 tsp sliced scallion. Serve hot in the claypot.

Stir-fry vegetables

Heat a small nonstick skillet or wok over medium-high heat and add 1/2 tsp sesame oil (or neutral oil). Add 1/2 tsp minced garlic and 1/2 tsp minced ginger, stir 15 seconds until fragrant. Add 1 cup mixed vegetables and stir-fry 2–3 minutes until crisp-tender. Add 1 tsp light soy sauce and toss to coat. Adjust seasoning to taste and serve immediately.

Coat and stir-fry

Lightly toss 3 oz chicken pieces with 1/2 tsp cornstarch and a pinch of salt. Heat 1/2 tsp neutral oil in a small skillet or wok over high heat. Add the chicken and sear 1–2 minutes until lightly browned and nearly cooked through. Add 1/2 tsp minced garlic, 1/2 tsp minced ginger and a pinch of dried chilies; stir 20–30 seconds. Add 1 tsp light soy sauce and 1/4 tsp dark soy or oyster sauce, toss to coat and cook 30–60 seconds more until sauce thickens slightly and chicken is cooked through. Stir in 1 tbsp roasted peanuts and 1 tsp sliced spring onion. Serve hot.

Sear prawns and combine with noodles

Pat 3 oz prawns dry. Heat a small skillet over medium-high heat with 1/2 tsp sesame oil. Add 1/2 tsp minced garlic and sauté 10 seconds. Add prawns and cook 1–2 minutes per side until pink and opaque. Add 1 cup cooked udon noodles, 1 tsp light soy sauce and 1/2 tsp mirin. Toss until heated through, 30–60 seconds. Garnish with 1 tsp sliced spring onion and 1/2 tsp shredded nori or bonito flakes if using. Serve immediately.

Provide the lemon wedge, small serving of soy sauce and pickled ginger alongside the chosen items. For a one-set-per-person brunch plate, arrange the selected salad or starter, the chosen hot item (or cold carpaccio), and a small garnish portion attractively on the plate. Ensure hot items are served hot and cold items chilled.