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Samrod Salmon

If you love fish, this is a definite must-try … a Nyonya style recipe … very simply prepared but awesomely tasty …we luuuuurve it!!

Deep-fried Salmon topped with a sweet and spicy sauce … I would say it is kinda a cross between Nyonya and Thai style …. extremely tasty and simple and fast enough to prepare 😉

Mix all the sauce ingredients in a saucepan, bring to a boil and continue to simmer in low heat until sauce thickens

mise en place … Salmon steaks – marinaded with some oyster sauce, beaten egg and flour mixture

 

Deep fry the coated salmon until cooked and crispy

RECIPE

Ingredients:

4 pcs or 500g Salmon steaks

1 sprig Thai basil leaves 

1 egg, beaten

1 Tbsp oyster sauce

Oil for deep-frying

Sauce:

7 red chillies, finely chopped 

3 bird’s eye chillies, finely chopped (optional)

6 shallots, peeled and finely chopped

9 cloves garlic, peeled and finely chopped

1″ Asian shrimp (prawn) paste, toasted and crumbled 

400ml water

4 Tbsp white/malt vinegar

2 Tbsp lime juice

1 tsp salt

10 Tbsp sugar

Flour mix:

70g tapioca flour

35g rice flour

35g wheat flour

Methods:

  • Mix all the sauce ingredients in a saucepan, bring to a boil and continue to simmer on low heat until sauce thickens … set aside
  • Marinate the salmon with the oyster sauce for 5 minutes
  • Dip salmon into beaten egg then coat with the flour mixture
  • Heat oil in wok and deep-fry salmon steaks until cooked and crispy, transfer onto serving plate
  • Re-heat the sauce and add the basil leaves
  • Pour hot sauce over the salmon steak and serve hot with steamed rice

 

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