RECIPES

SMOKED WILD SALMON WRAPPED WITH CHEESE
by Chef Devan Tanuwidjaja

Try this recipe by Chef Devan Tanuwidjaja! A perfect day well spent on outdoors with this simple and easy recipe.
Tortilla bread as needed (1 per serving)
150g Fumoir Smoked Wild Salmon
2 tbsp of cheese spread / cream cheese
40 gr Romaine lettuce
30 gr heirloom tomato
20 gr onion
1 tsp oregano
1 tbsp roasted sesame dressing
salt and pepper as needed
1. Cut all the vegetables into thin medium slice
2. Toast the tortilla both side
3. Spread the tortilla with cheese spread / cream cheese
4. Build the stuffing start with smoked salmon at first, continue with vegetables and finish with another layer of smoked salmon (give seasoning to taste)
5. Wrap it tight, use roasted sesame dressing as dipping sauce.

BAKED COUSCOUS WITH FUMOIR SMOKED WILD SALMON
by Chef Devan Tanuwidjaja

Try this recipe by Chef Devan Tanuwidjaja! A perfect day well spent on outdoors with this simple and easy recipe.
Cous cous dry 150gr
Bouillon or water 300 ml
Onion 20 gr
Carrot 15 gr
Garlic 5 gr
Rommain lettuce 15 gr
Cherry tomato 15 gr
Spring onion 10 gr
Fumoir Smoked Wild Salmon 150 gr
Citrus juice 30 ml
Oregano 1pinch
Sea salt 1tsp
Blackpepper 1/4 tsp
Togarashi 1tsp
Dashinomoto 1 tsp
Soy sauce 1 tbsp
Sesame oil 1 tbsp
Extra virgin oil 2 tbsp

1. Preheat the pan.
2. Add oil
3. Sauteed onion, garlic, carrot, spring onion until soften
4. Add cherry tomato , romaine lettuce,  Fumoir Smoked Wild Salmon 
5. Add on Cous cous, stir
6. Pour the bouillon, let it boil
7. Put all the seasoning salt pepper togarashi dashinomoto soy sauce and sesamme oil, and citrus juice
8. Stir well and bring to the boil then simmer for 5-8 minutes ( stop stirring)
9. Once it boiled, lower down the fire, start to garnish the pan with fresh tomato cherry, oregano, spring onion and Fumoir Smoked Wild Salmon
10. Remove the pan, off the fire and ready to serve

SPICY HAM MAC & CHEESE

Who doesn't like Mac & Cheese?! That's  rhetorical question. We're all love a good comfort food every now and then. So here it is, our version of Mac & Cheese with a twist, simple recipe for you to try on lazy weekends!
250g macaroni
35g butter
75g onion, small diced
25g garlic, minced
30g pickled jalapeno, minced
8g AP flour
125g Fumoir Ham Cubes, cut into smaller dice or leave it as is
350ml milk
10g yellow mustard
10g worchestershire sauce
125g sharp cheddar cheese, shredded
30g panko bread crumb
salt and pepper to taste
  1. Preheat oven at 180C turn on top heat if applicable.
  2. Cook dry macaroni in salted water until al dente. Strain, cool it down in cold water. When cooled, strain and let it aside.
  3. Melt 25g of butter in a pot at medium heat, sautee onion, garlic and pickled jalapeno. When onion become translucent (2-3min), add in ham cube and sautee further for another 2 minutes.
  4. Sieve the flour into the pot and stir for 2-3min. Add milk slowly into the pot while stirring vigorously, bring to boil while keep stirring.
  5. When it thicken, add mustard, worchestershire sauce, and 100g cheddar cheese and mix thoroughly.
  6. Add cooked macaroni into the pot and mix well. Season with salt and pepper to taste.
  7. In a small bowl, mix panko bread crumb, 25g cheddar cheese and 15g butter by hand, keep it crumbly.
  8. Pour macaroni mix into 25cm heat resistant dish. Sprinkle panko/bread crumb mixture on top. Bake until the top is golden brown.

MONTE CRISTO SANDWICH

Try our version of Monte Cristo Sandwich! What makes it different from any other Monte Cristo Sandwich? We use special ingredient of Fumoir Bacon Jam for the sweet part and this gives enough punch of flavor to the sandwich! You'll get addicted to it.
2 slices of bread (any white bread/ whole wheat/sourdough)
6 slices of Fumoir Smoked Back Bacon
2 slices of Emmental Cheese / Gruyere / your favourite cheese will do just fine.
2 tbsp of Fumoir Bacon Jam
1 Egg + splash of milk
Cayenne pepper, salt and pepper
  1. Pan fry the smoked bacon until browned then set aside.
  2. Spread bacon jam on the inside of the bread, sandwich back bacon and cheese slices between the bread slices.
  3. Whisk egg, milk, cayenne pepper, salt and pepper until they are mixed well.
  4. Soak up both sides of the sandwich with egg mixture and pan fry each side with a little bit of butter until browned.
  5. If you want to add more sweetness, dust a little bit of icing sugar on top before serving.

BEER, BREAD, AND BACON SOUP

1 ea Boule bread, cut the top off and remove the white part to make cavity (save the white part)
200 gr of white part of bread, break into small pieces
100 gr of onion, small diced
35 gr of shallot, small diced
150 gr Fumoir Original Smoked Bacon, cut into strips
1 tbsp of butter
500 ml of vegetable stock
250 ml of Lager Beer
250 ml of milk
250 ml of heavy cream
1 tbsp of finely chopped sage
1 tbsp of finely chopped mint
4-5 strings of saffron
2 tsp of ground mustard seed
1 tsp of ground nutmeg
1 tsp of ground caraway seed
Method :
  1. Bake boule bread until hard.
  2. Steep saffron in hot vegetable stock for 5 minutes.
  3. Render 1/2 of the bacon in a pot, add butter then sweat onion and shallot, when translucent add the white part of the bread and sautee for 1-2 minutes.
  4. Deglaze with stock and beer, season with nutmeg, mustard, caraway and simmer for 15 minutes over medium heat.
  5. Add milk and cream, bring to boil, and puree in a mixer or use hand blender. Adjust seasoning as needed.
  6. Sautee the rest of the bacon until crispy and set aside.
  7. Pour soup into the boule shell, garnish with mint, sage, and crispy bacon.

BACON POUTINE

150 gr homemade french fries or supermarket bought
6 slices Fumoir Italian Smoked Bacon
50 gr mixed mushrooms (sliced)
1 clove of garlic
1 clove of shallot
clarified butter
AP flour
100 ml chicken or beef stock
20 ml heavy cream
50 gr cheddar cheese
salt and pepper as needed
chopped parsley as needed
Method :
  1. Slice bacon into stripes, render in a pan until crispy.
  2. Set aside the crispy bacon, use the bacon fat to sweat garlic and shallot.
  3. Sautee mushrooms until brown. Season with salt and pepper.
  4. Heat clarified butter in a pan, add flour and cook until just start to change color.
  5. Add cold stock into hot roux, bring to boil while stirring
  6. Add cream and cheese. Simmer until fully melted. Season as needed.
  7. Set aside some bacon, mushrooms for garnish
  8. Toss french fries, the rest of bacon, mushrooms and some cheese sauce in a bowl
  9. Pour into a plate. Drizzle some more sauce on top, garnish with crispy bacon, mushrooms and chopped parsley.

APPLE BACON CINNAMON ROLLS

Christmas is near and we all need to get ready to make some lists on foods to prepare on Christmas day. What about on Christmas morning? Apple Bacon Cinnamon Rolls here will be one of the heart-warming indulgence for the family. Smell those sweet apple and cinnamon spices, combine it with the smoky bacon flavor in the morning. Surely it will lift your Christmas spirit. This will be one unforgettable Christmas breakfast!
Dough
500gr all purpose flour
7gr instant yeast
75gr melted butter
70gr granulated sugar
3gr salt
1ea whole egg
240 ml whole milk

Filling
150gr Fumoir Original Smoked Bacon
200gr Granny Smith Apple
150gr brown sugar
75gr soft butter
1,5gr cinnamon powder
1gr nutmeg powder

Frosting
120gr cream cheese
56,8gr soft butter
120 gr icing sugar
4gr vanilla extract
milk - as necessary
For the dough
  1. In a mixing bowl add flour, yeast, sugar, egg, milk. Mix with hook attachment until started to form dough.
  2. Add salt and melted butter, mix more until the dough is elastic and smooth. Test the dough by stretching the dough with your fingers. If the dough can stretch to almost translucent thin film, it is ready.
  3. Let the dough proof in a bowl in a warm place covered with wet towel for 45 minutes – 1 hour until the dough double in size. While waiting for the dough to proof, start preparing the filling.
  4. After the dough double in size, punch down the dough, form into a square, wrap and freeze for 45 minutes until ready to be used.

For the filling
  1. Cut apples into small dice 1/2x1/2 cm
  2. Mix well with brown sugar, butter and spices

For the frosting
  1. Soften cream cheese by whisking it on top of double boiler, cool down.
  2. Whip cream cheese and butter until smooth.
  3. Add vanilla extract and icing sugar and whisk until fully blended.
  4. Add milk while whisking until it is runny enough to be poured. Don't make it too liquid.

Method:
  1. Roll dough to a 20x30cm rectangle
  2. Spread filling on the dough, line up bacon to cover up the dough.
  3. Roll the dough tightly into a 30cm long cylinder, slice into 8 equal cylinders
  4. Arrange the rolls into an oiled 22cm cake pan, leave room between rolls to allow the dough to rise
  5. Proof for 30-45 minutes
  6. Preheat oven to 190°C, bake until golden brown around 20 minutes.
  7. Take out from oven, let cool on a rack.
  8. While still warm pour cream cheese frosting as needed.

PUMPKIN SOUP FOR THE SOUL

This pumpkin soup recipe is a heart-warming, comfort food and a perfect autumn food. Thick, creamy and full of flavor, this is definitely THE PUMPKIN SOUP recipe you'll make over and over! Pumpkin soup recipe with a twist flavor of exotic spices, and of course combine with Fumoir's Original Bacon. Yum!
80g Fumoir Original Bacon (Apple wood smoked), rendered, set aside, keep the bacon fat leftover. Cut  roughly.
1kg pumpkin, peeled, seeds removed, cut into 4cm pieces
1 carrot, peeled, cut roughly
75g ginger, roughly chopped
1 onion, roughly cut
2 tbs extra virgin olive oil / bacon fat leftover
1L (4 cups) chicken or vegetable stock
1/3 tsp five-spice powder
1 bay leaf
salt and black pepper
  1. Render Fumoir Original Bacon (Applewood Smoked) until it start to brown take out and set aside. Keep the fat.
  2. In the same pot, use the bacon grease (or extra virgin olive oil), put in onion, ginger, carrot, pumpkin, 1L chicken stock, five-spice powder and bay leaves.
  3. Boil rapidly for 15 minutes until pumpkin is very tender; throw away the bay leaf
  4. Use a stick blender or transfer to blender to blitz smooth (strain the soup to get a smoother soup) ; adjust salt and pepper to taste.
  5. Sprinkle with bacon and a splash of cream on top.
(Note : You can add jalapenos salsa on top to add more punch into it.)

SMOKED SALMON SALAD
with MISO DRESSING

A fresh salad topped with a glorious Fumoir Smoked Salmon, the drizzled with Miso Dressing and finished with a sprinkle of sunflower seeds to add the crunch to this super salad!! It's quick to prepare, and this will be your favorite salad recipe. You can use Fumoir Smoked Salmon for the creamy texture, or Fumoir Smoked Wild Salmon for the leaner meat.
60g Fumoir Smoked Salmon
9g Arugula
15g Lettuce (Red and Green)
15g Lettuce Romaine
21g Cherry Tomato cut in half
30g Navel Orange slices
2.4g Sunflower seeds, toasted
30g Garlic Bread

For the Miso Dressing
6g Lemon zest & juice
27ml soy oil
3.25ml rice vinegar
1ml sesame oil
6.25ml soy sauce kikkoman
7.5g honey
1g grated ginger
3.25g miso paste
  1. Mix vinegar, soy sauce, honey, ginger, miso paste until mixed thoroughly, no chunks of miso paste visible.
  2. Add in sesame oil and soy oil little by little while whisking until emulsion is former.
  3. Wash lettuce and other leafy ingredients, dry and cut to bite size portion.
  4. Toss all salad ingredients with miso soy dressing to your taste.
  5. Put on salad bowl or plate, garnish with slices of cold smoked salmon, garlic bread and sprinkle with sunflower seeds.

BACONARA PASTA

Need a comfort food that needs no time to make? This Baconara Pasta is the answer to your prayer. This Ultimate Baconara Pasta can be thrown together quickly for a simple dinner on the couch, yet works just as well as a classy dish to pull out when you want to please someone special. What makes it different from any carbonara pasta? Psstt, it's our favorite Fumoir Italian Spiced Bacon, combine with a little punch of herbs. Try this recipe, you'll love it!
180g  Fettuccine (or other pasta) - boiled in a salted water until al dente, drained (keep the water for later)
Extra Virgin Olive Oil
20g white flour
90ml milk
0,2g fresh thyme
0,2g fresh rosemary
1/4 onion
1 clove garlic
60g Fumoir Italian Spiced Bacon
25g Parmesan Cheese
Salt and black pepper
  1. On a pan heat 10ml oil. Whisk in flour and cook while keep stirring for about 1 minute. Set it aside and let it cool.
  2. Slice bacon into 1cm strips, render on a non-stick pan until it start to brown. Take out bacon and set it aside.
  3. With the leftover bacon grease, sweat garlic and onion until they turned translucent, add thyme and rosemary.
  4. Deglaze with milk, add in the oil-flour mixture we made earlier and boil it while whisking for 1-2 minutes. Add 2/3 of parmesan cheese.
  5. Add cooked pasta into the pan, adjust consistency with water leftover from boiling pasta. Season with salt and pepper.
  6. Add 2/3 of rendered bacon into the pan, mix. Plate pasta and garnish with leftover bacon and parmesan.

SMOKED BACON AND CHEESE PUFFS

Yield 18 Servings
This fool proof recipe is a quick one you can try at home and definitely will be the kids favorite! What's not to like this classic combination of ham and cheese and this one is a party safer. For this recipe, you can use Fumoir Applewood Smoked Bacon or even our Smoked Ham.
2 sheets puff pastry , 25cm/10" square
4 - 5 tbsp Dijon mustard
250g Fumoir Applewood Smoked Bacon  Or Smoked Ham)
2 cups grated cheddar cheese (or any other melting cheese)
2 egg yolks (for egg wash)
Oil spray
  1. Preheat oven to 180C/350F. Spray 2 baking trays with oil.
  2. Let the puff pastry defrost then cut into 9 x 8cm squares.
  3. Spread about 1/2 tsp of mustard diagonally across the square.
  4. Top with smoked bacon (or ham) and sprinkle with cheese.
  5. Brush one corner with egg yolk. Fold the opposite corner over the filling first, then fold the corner with the egg yolk over it and press down to bond.
  6. Place on baking tray. Repeat with remaining square.
  7. Brush the top with egg. Bake for 15 minutes or until deep golden brown and puffed.
  8. Serve warm!

QUICHE LORRAINE

Pie crust
340gr cake flour
5gr salt
127.5gr unsalted butter, cubed
60ml cold water
28gr whole egg

Quiche
60gr onion
150gr Fumoir original smoked bacon, cut into small strips
210ml whole milk
210ml heavy cream
132gr whole egg
1.5gr salt
1gr black pepper, grounded
2gr finely chopped parsley
80gr grated cheese (e.g gruyere, edam, parmesan, etc)
Pie crust
  1. Cut butter into flour using butter knife until the butter mixed but still have pea sized chunks.
  2. Mix salt, water and egg together and add them into the butter-flour mix and using fork mix them until the dough is about to come together. (For faster method pulse the butter and flour in food processor until it reached the desired consistency as stated in pt. 1, then add the rest of the ingredients and pulse them until the dough is about to come together)
  3. Wrap the dough in cling wrap and shape into square. Let it rest in the fridge at least 45 minutes.
  4. Roll the dough on floured surface into 3mm thickness. Lay it on the pie pan and trim.
  5. Prick the bottom of the crust with fork, cover with aluminum foil and add weight such as dried beans, rice or pie weight.
  6. Bake the crust at 150°C until the pie harden (20-35min).
  7. Take out from the oven and it is ready to be filled with the quiche batter.

Quiche Fillings
  1. When the pie crust is baking in the oven, render Fumoir Original Smoked Bacon on a skillet until it start to brown, take out the bacon and set it aside.
  2. Use the rendered fat to sweat the onion. Add milk and cream into the skillet and let it simmer.
  3. In a mixing bowl mix egg, salt, pepper.
  4. Pour in 1/3 of the milk mixture into the bowl while whisking, then add the rest in and mix well. Add 1/2 of the cheese and parsley into the mixture. You will notice that the mixture will start to thicken forming a thin custard.
  5. Add 2/3 of the rendered bacon into the custard, pour it into the previously prepared pie crust.
  6. Garnish the top with the rest of bacon and parsley.
  7. Bake at 177°C for about 45min or until golden brown. Test the doneness of the pie with bamboo skewer.
  8. Let it rest for 5-10 minutes.

BACON RAGOUT VOL AU VENT /
BACON RAGOUT PUFF POCKETS





60gr Fumoir Original Smoked Bacon
4ea puff pastry squares 10x10 cm or 4ea puff pasty squares 6x6 cm
egg wash
30gr onion small diced
20gr carrot small diced
20gr celery stalk small diced
bay leaf
0.5gr rosemary, finely chopped
0.5gr thyme, finely chopped
1gr parsley, finely chopped
10ml oil
20gr A.P flour
150ml milk
1x black pepper
1x salt
  1. Make roux by heating oil and flour in a skillet until the mixture just about to change color. Set it aside and let it cool down.
  2. Cut puff pastry to specified size (for vol au vent, cut 3x3 cm square in the middle of 4 of the 6x6 cm puff pastry squares, prick the other 4 with fork, egg wash them and put the squares with hole on top of the whole one. Bake in the oven at 200°C for 15-18 minutes or until golden brown. Let it cool on the rack.
  3. Render Fumoir Original Smoked Bacon, strain and set it aside. Sweat onion, carrot, celery, bayleaf. Add the herbs and cook it until the carrot start to soften. Add milk and bring to simmer. Add roux and cook it until thickened. Take out bayleaf and let it cool.

For vol au vent
Fill the baked shells with ragout, garnish the top with parsley.

For pocket
Lay out the puff pastry squares on a tray, put a spoonful of ragout in the middle of the pastry. Brush eggwash on the side of the pastry.
Seal it together forming a triangle. Score 2 cuts on top of the pastry, brush with eggwash. Bake at 200°C until golden brown, about 15-18 minutes.

POTATO & BACON SALAD

Yield 4-5 servings
Want to make a salad but need something new and different? Try our Potato and Bacon Salad recipe using Fumoir Italian Spiced Smoked Bacon. The bold flavor of our smoked bacon will give you a kick to your taste buds. It is a salad, but on a different level. And it's perfect on summer days! 


400gr baby potatoes
100gr Fumoir Italian Spiced Smoked Bacon, small strips
150gr mayonnaise
3gr yellow mustard
50gr onion, small diced
50gr celery stalk, small diced
3ml worcestershire sauce
2ml tabasco sauce
1x salt 1x black pepper
1gr  parsley, finely chopped
0.5gr rosemary, finely chopped
0.5gr thyme, finely chopped
  1. Boil potatoes in salted water until fork tender. Strain and let cool 5-10 minutes. Cut the potatoes in half.
  2. Render Fumoir Italian Spiced Smoked Bacon until crispy.
  3. In a mixing bowl add onion, celery, mayonnaise, ⅔ of the chopped parsley, thyme, rosemary, worcestershire sauce, tabasco. Mix well and season with salt and pepper to taste.
  4. Add in potatoes and ⅔ of the crispy bacon into the sauce and mix well.
  5. Move the salad to a serving bowl or ramekin and garnish the top with the rest of crispy bacon and parsley.
  6. This salad taste well when served cold. Put it in the refrigerator until serving time.

BLAT
(Bacon Lettuce Avocado Tomato)

Everybody knows BLT has mayonnaise, but there are another way to elevate the flavor on the mayonnaise with bacon! YES!
What’s not to like if you could put avocado and bacon on the same stack of sandwich? It’s time to slathering your sandwich with Bacon Aioli, using our Smoked Applewood Bacon. Treat yourself with a healthy yet creamy sandwich using our recipe! Bacon Aioli recipe followed.
 
6 slices Fumoir Smoked Applewood Bacon
1 medium-size ripe Hass avocado, peeled and with pit removed
2 tsp fresh lemon juice
¼ tsp salt, or more to taste
Freshly ground black pepper
2 dashes of hot sauce
2 leaves romaine lettuce, large enough to slightly overlap the edges of bread
4 slices multigrain bread, toasted
1 medium-size ripe tomato, cored and cut into 4 thin slices

  1. Cook the bacon in a large skillet over medium heat until browned and crisp, 6-8 minutes, depending on the thickness of the bacon, using tongs to turn the slices and adjusting the heat as necessary. Transfer the bacon to a paper towel to drain.
  2. Combine the avocado, lemon juice, salt, pepper, hot sauce in a small bowl and mash the avocado with a fork until smooth. Taste for seasoning, adding more salt and/or hot sauce as necessary. Set the avocado spread aside. Rinse the romaine lettuce leaves and pat them dry with paper towels (you don’t want a soggy sandwich).
  3. Place 2 of the slices of bread on a work surface. Spread each slice with half of the avocado spread. Layer the lettuce, tomato, and bacon over the spread, dividing the ingredients evenly between each sandwich. Top each sandwich with the remaining slice of bread, then cut the sandwiches in half then serve immediately.

BACON AIOLI

This is what we all need to enhance our everyday recipe! Try this aioli as a sandwich spread, a dip for raw vegetables, a sauce for grilled fish, or a filling for hard-cooked eggs; or toss enough of it to coat a salad mixture of romaine leaves and croutons. You may never want to eat another one without it.

3 slices of Fumoir Smoked Applewood Bacon, sliced
1 whole large head garlic
2/3 cup of mayonnaise
1 1/2 tsp apple cider vinegar
salt and freshly ground black pepper

  1. Position a rack in the center of the oven and preheat the oven to 400F
  2. Cook the bacon in a medium-size skillet over medium heat until the bacon is lightly browned and most of the fat is rendered, 5 to 8 minutes, stirring often and adjusting the heat as necessary. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving the bacon fat in the skillet.
  3. Cut off and discard the top of the head of garlic to expose the cloves, then generously brush the exposed cloves with some of the bacon fat. Wrap the head of garlic in aluminium foil and bake the garlic until the cloves are tender, about 35 minutes. Let the garlic cool until slightly warm.
  4. Squeeze the garlic cloves from the skins into a medium-size mixing bowl and mash them well with a fork. Add the mayonnaise, cider vinegar, and drained bacon and stir to blend well. Season the aioli with salt and pepper to taste.
  5. Cover the aioli and refrigerate it for a few hours to let the flavours bloom before using. The aioli can be refrigerated, covered, for up to 1 week.

BACON AND EDAMAME SALAD
WITH WHITE FISH

How do you eat edamame in a less boring way? Here’s our recipe to enhance your gastronomy experience in your own kitchen, using Japanese ingredients and our Signature Smoked Italian Spiced Bacon. Pairing Edamame (Japanese Soybeans) with Italian Smoked Bacon and also White Fish (you could use dory, white snapper, barramundi). Calling all adventuresome eaters today to try this recipe!
100 gr Fumoir's Smoked Italian Spiced Bacon, cut crosswise into ½ -inch-wide pieces
½ to 1 pound of white fish – cut into parts (4 to 5 cuts)
2 ½ cups of fresh edamame
1 cup lightly salted boiling water
1 teaspoon grated peeled fresh ginger
2 medium size ripe tomatoes (red tomatoes) cored, and chopped.
2 medium size scallions, both white and green part, sliced thinly vertically about 4 inches long, put it in an cold water bath.
½ cup of thinly sliced onions
2 tbsp soy sauce
1 tbsp sesame oil
Salt and ground black pepper
  1. Cook the bacon in a large size skillet over medium heat until lightly browned and most of the fat is rendered. Using a slotted spoon, transfer the bacon to a paper towel-lined plate to drain, reserving the bacon fat in the skillet. You should have about 1 ½ tbsp of fat. (If necessary, pour off enough fat or add enough olive oil to the skillet to measure 1 ½ tbsp. Be sure to remove any burnt bacon bits from the skillet.
  2. Prepare the white fish, sprinkle a bit of salt and massage it all over the fish. Let it sit for about 20-30 minutes. Then pat the fish dry with paper towels.
  3. Heat the bacon fat in the skillet over medium-high heat. Arrange the fish in the skillet so they are not touching. Cook the fish without moving them until the bottoms are a rich golden brown, 1 to 3 minutes, depending on the thickness of the fish. Turn the fish and cook until the other side is a golden brown. Transfer the fish to a plate and cover them with aluminium foil to keep warm.
  4. Add the edamame, boiling water, and ginger to the skillet, scraping the bottom of the skillet to loosen any brown bits. Cover the skillet, let the water return to a boil over medium-high heat, and let the edamame simmer until tender, 3 to 4 minutes. Drain the edamame and transfer it to a medium-size serving bowl. Add the tomatoes, half the scallions and onions, soy sauce, sesame oil, and drained bacon. Toss well to combine. Season with salt and pepper.
  5. Spoon the edamame salad to a serving plates, dividing it equally among them into 3 or 4 plates. Places the fish on each plate alongside the salad, put the rest of the scallions and onion on top for garnish and serve.
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