September 08, 2014
Chef Fauziah bt Pakwan Chik
Head Chef from Columbia Asia Hospital- Setapak
Chef Fauziah has been working in the food industry for more than 13 years, with experiences in hospital environment for 4 years. Chef Fauziah shares with us her experiences in a brief Q&A session.
Question: What will you highlight as the biggest challenge(s) in enhancing inpatient meals in hospital?
Answer: There are great opportunities working in a hospital setting. However, with every job that we take, there are challenges. Some of the biggest challenges that I have faced while serving in this sector include:
- Firstly, it was a common public mindset in judging hospital food does not taste good. These comments often apply in the therapeutic diet. Actually, we prepare food based on the type of diet requested and to change the mindset of people will need hard work and time.
- Secondly, challenges in creating interesting and attractive menu, modifying and improvising it according to the type of diet requested.
- Thirdly, challenges in ensuring food quality are up to standard. The food needs to be presentable, fresh and ensuring the food is at the right temperature before it is served to patients.
Question: What will be the special dish that you would like to recommend?
Answer: I will recommend a Mexican dish, called Grilled Fish Fajitas. This menu is high in nutrient content and fiber and uses fresh ingredients. It’s so simple and easy to prepare without consuming too much time.
Question: Any special cooking instructions to prepare the dish?
Answer: This menu is simple. All you need to do is to marinate the fish, and grill it for about 5 - 6 minutes, shredding some fresh vegetables and preparing Guacamole and / or Tomato Salsa. It will take only about 10-15 minutes in total for preparation. The unique thing about this menu is the marinated fish, which requires little cooking oil. It also consist lots of vegetables for our fiber needs. Herewith, I will include a recipe for you to try at home.
Question: Can Diabetic patients enjoy this dish?
Answer: Yes. For Diabetic patients can limit the quantity of tortillas or substitute with whole grain flour tortillas. In addition, they can also add more variety of vegetables to get the maximum nutrient and fiber from this meal.
RECIPEGrilled Fish Fajitas
- Tortilla skin, 8 inch – 1 piece
- Dory fish, cut in finger strip – 100g
- Cajun spices – 3gm
- Paprika, powder – 2gm
- Black pepper, crushed – 2gm
- Lemon juice – 1 wedge cut
- Olive oil – 2ml
- Green and red capsicum, julienne – 10gm
- Iceberg lettuce, julienne – 5gm
- Reduced fat cheddar cheese, shredded – 5gm
- Avocado, mashed – 15gm
- Garlic, minced – 2gm
- Lemon juice – 2 wedges cut
- Salt – 2gm
- Tomato, seedless, diced – 20gm
- Coriander, chopped – 1gm
- Onion, diced – 5gm
Method of Cooking:
- For Filling
Marinate the fish with Cajun spice, paprika powder, black pepper and lemon juice. Place in chiller for 2 to 3 hours. Grill the fish with olive oil until golden brown.
- For Guacamole
Mix the avocado (mashed) with garlic, lemon juice and salt
- For Tomato Salsa
Mix tomatoes, coriander and onion together
- Spread Guacamole on tortilla skin. Put all other ingredients on top of the tortilla skin (as per attached photo). Roll up the tortilla skin to enclose the filling.
Nutrient Content ( 1 serving )
Calories : 366kcal
Protein : 26gm
Fat : 13g (where 4gm of saturated fat)
Carbohydrates : 36gm
Fiber : 5g (~ 25% from *RNI Malaysia)
*Recommended Nutrient Intake (RNI)
Dietician’s comment: The chef choose fat free yogurt or reduced fat cheddar cheese in order to control total amount of fat. Using avocado and olive oil can increase the good fats (the monounsaturated kind).