Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup

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


  1. Marinate

    • Sprinkle and rub the salted egg powder, salt and white pepper powder on the fish to marinate them for 1 hour.
  2. 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.
  3. Garnishing and Accompaniment

    • In a bowl, place the blanched vegetables, fried fish and pour in the soup. Garnish and serve steamed rice.