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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

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.



  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.