Salmon Aburi with Miso Tamarind Broth
Entice your diners’ palates with a party of flavours in this dish — the richness of salmon and the contrasting sourness and textures of the broth and meats will truly be a memorable gastronomic experience.
Ingredients
Salmon Preparation
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Fish - Salmon, belly 200 g
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Brown Sugar 7 g
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Bread Crumbs 1 g
Broth Preparation
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Ginger, minced 3 g
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Turmeric, minced 3 g
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Minced Onions 5 g
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Lemongrass, crushed then minced 3 g
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Green chili, minced 5 g
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Miso paste 45 g
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Water 1 l
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French beans, chopped into 2-inch strings 15 g
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White radish, parisienne 15 g
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Kangkong (water spinach) leaves, fried 10 g
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Cherry tomatoes, cut into wedges 20 g
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Red onion petals, charred 20 g
Preparation
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Salmon Preparation
- Clean the salmon belly, making sure its fins and scales are removed.
- Season both sides with salt and pepper.
- Heat the pan with oil and sear the seasoned belly skin-down until crisp.
- In a dry bowl, mix the brown sugar, Knorr Napoli Tomato Sauce Mix, and bread crumbs (Aburi mixture).
- Top the cooked salmon with the Aburi mixture then torch to finish.
- Set aside.
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Broth Preparation
- Pound the ginger, turmeric, onions, garlic, lemongrass, and chili with a mortar and pestle to form a paste.
- In a pot, saute the paste until fragrant.
- Add the Knorr Tamarind Soup Base.
- Mix well.
- Strain into a bowl forming a clear broth.
- Blanch the vegetables and set aside.
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Presentation
- In a bowl, arrange the blanched kangkong onto the middle of a serving bowl.
- Gently position the torched salmon belly on the kangkong.
- Arrange the rest of the blanced vegetables around the salmon.
- Transfer the broth into a teapot then pour the soup onto the salmon belly, tableside.
