I’ve been wondering how to make mentaiko (pollock roe) dishes for quite a while and happened to see some spicy mentaiko at Fairprice the other day for $5.90.
I used half of it for some salmon sashimi and cos there’s still some abalone leftover from Chinese New Year, I decided to make abalone mentaiko pasta!
Abalone Mentaiko Pasta
(Adapted from just one cookbook. Makes 2-3 servings)
- 1.5 tbsp salt (for boiling pasta)
- 227g pasta (I used linguine)
- Half fresh abalone, sliced (You can substitute with scallops)
- 1 sack mentaiko (30g spicy pollock roe)
- 2 tbsp milk (I used low fat milk)
- 2 tbsp greek yoghurt (I used Farmer’s Union)
- 2 tbsp unsalted butter (melted)
- 1 tbsp soy sauce (I used Kikkoman)
- Dash of ground black pepper
- Boil a pot of water and cook abalone and pasta for 8-10 mins (refer to packaging instructions).
- In a big bowl, put milk, greek yoghurt, melted butter, soy sauce and mix well together. Add a dash of ground black pepper.
- Cut open mentaiko sack, remove contents with a small spoon and discard the membrane. Mix mentaiko together with sauce mixture.
- Drain pasta and toss to combine with sauce mixture evenly.
- Garnish with shredded nori (seaweed) and fresh lettuce.
When I first used it for sashimi, I didn’t adjust the mentaiko ratio and O finds it too spicy. Thus for the pasta sauce, I halved the portion and he loved it. Despite lamenting he wasn’t very hungry after eating a fruit after swimming lessons, he finished his entire plate of pasta (I suspect cos it’s got his favourite yoghurt :)).
Let me know if you’ve tried this recipe! ^^