I work in ...


Your content is being adapted
based on your type of business


Salmon Preparation

  • Fish - Salmon, belly 200.0 g
  • Brown Sugar 7.0 g
  • Knorr Napoli Tomato Sauce 750g 5.0 g
  • Bread Crumbs 1.0 g

Broth Preparation

  • Ginger, minced 3.0 g
  • Turmeric, minced 3.0 g
  • Minced Onions 5.0 g
  • Lemongrass, crushed then minced 3.0 g
  • Green chili, minced 5.0 g
  • Miso paste 45.0 g
  • Water 1.0 l
  • French beans, chopped into 2-inch strings 15.0 g
  • White radish, parisienne 15.0 g
  • Kangkong (water spinach) leaves, fried 10.0 g
  • Cherry tomatoes, cut into wedges 20.0 g
  • Red onion petals, charred 20.0 g
  1. 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.
  2. 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.
  3. 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.