Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup
A most satisfying way to get Omega 3 acids, this delicious soup is rich with everything good. Salted egg yolk gives added flavour to the creamy coconut milk base for a deliciously golden broth.
Ingredients
Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup
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$0.0
Marinate
Knorr Golden Salted Egg Powder 800g
/g
16.0 g
0%
Points
Salt
/g
10.0 g
0%
White Pepper Powder
/g
1.0 g
0%
Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup
Salmon Belly/Head
/g
560.0 g
0%
Chilli Padi, deep fried & sliced
/g
4.0 g
0%
Deep Fried Lime Leaves, crushed
/g
4.0 g
0%
Corn Flour
/g
10.0 g
0%
Rice Flour
/g
6.0 g
0%
Oil (for shallow frying of the salmon belly/head)
/ml
200.0 ml
0%
Knorr Chicken Seasoning Powder 1kg
/g
40.0 g
0%
Points
Water
/l
2.0 l
0%
Young Ginger, sliced thinly
/g
50.0 g
0%
Pickled Mustard Greens, rough chopped
/g
40.0 g
0%
Tomatoes, cut into wedges
/g
240.0 g
0%
Sesame Oil
/ml
5.0 ml
0%
Pickled Plum, mashed
/g
40.0 g
0%
Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces
/g
40.0 g
0%
Evaporated Milk
/ml
120.0 ml
0%
Lemongrass Stalk (white part), finely sliced
/g
25.0 g
0%
Thai Fish Sauce
/ml
15.0 ml
0%
Knorr Golden Salted Egg Powder 800g
/g
140.0 g
0%
Points
Salt
/g
2.0 g
0%
Coconut Milk
/ml
100.0 ml
0%
Garnishing and Accompaniment
Spring Onions, julienned
/pc
1.0 pc
0%
Red Chilli, julienned
/g
10.0 g
0%
Chinese Parsley
/g
5.0 g
0%
Cherry Tomato, sliced
/g
20.0 g
0%
Desiccated Coconut, roasted
/g
20.0 g
0%
Fragrant Rice, steamed
/g
480.0 g
0%
/
Marinate
-
Salt 10.0 g
-
White Pepper Powder 1.0 g
Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup
-
Salmon Belly/Head 560.0 g
-
Chilli Padi, deep fried & sliced 4.0 g
-
Deep Fried Lime Leaves, crushed 4.0 g
-
Corn Flour 10.0 g
-
Rice Flour 6.0 g
-
Oil (for shallow frying of the salmon belly/head) 200.0 ml
-
Water 2.0 l
-
Young Ginger, sliced thinly 50.0 g
-
Pickled Mustard Greens, rough chopped 40.0 g
-
Tomatoes, cut into wedges 240.0 g
-
Sesame Oil 5.0 ml
-
Pickled Plum, mashed 40.0 g
-
Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces 40.0 g
-
Evaporated Milk 120.0 ml
-
Lemongrass Stalk (white part), finely sliced 25.0 g
-
Thai Fish Sauce 15.0 ml
-
Salt 2.0 g
-
Coconut Milk 100.0 ml
Garnishing and Accompaniment
-
Spring Onions, julienned 1.0 pc
-
Red Chilli, julienned 10.0 g
-
Chinese Parsley 5.0 g
-
Cherry Tomato, sliced 20.0 g
-
Desiccated Coconut, roasted 20.0 g
-
Fragrant Rice, steamed 480.0 g
Preparation
-
Marinate
- Sprinkle and rub the salted egg powder, salt and white pepper powder on the fish to marinate them for 1 hour.
-
Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup
- Rub fish with corn starch & rice flour.
- Heat up oil and fry the fish for about 2 mins. Turn it over and continue frying until brown and crispy. Remove and drain. Set aside.
- Using a whisk, mix the chicken seasoning powder with water to make chicken stock. Stir well and set aside.
- Heat up oil and sauté ginger and sesame oil until fragrant. Add tomato, lemongrass, pickled mustard greens, followed by picked plum.
- Add in the chicken stock. Cover and bring to a boil over high heat for 5 minutes. Open the lid, stir and turn down the heat to cook for another 10 minutes. Remove cooked ingredients with a strainer.
- Blanch the vegetables in the boiling soup and set aside.
- Add in chilli padi, lime leaf and fish pieces to the soup and boil for a couple of minutes. Remove the fish and set aside.
- Whisk in evaporated milk, salted egg powder, salt and fish sauce to taste. Add in coconut milk just before it boils and turn off the heat.
-
Garnishing and Accompaniment
- In a bowl, place the blanched vegetables, fried fish and pour in the soup. Garnish and serve steamed rice.
