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
-
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
Preparation
-
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.
-
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.
-
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.
