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
Marinate
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Salt 10 g
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White Pepper Powder 1 g
Fried Salmon Belly/Head In A Salted Egg Yolk & Coconut Soup
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Salmon Belly/Head 560 g
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Chilli Padi, deep fried & sliced 4 g
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Deep Fried Lime Leaves, crushed 4 g
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Corn Flour 10 g
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Rice Flour 6 g
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Oil (for shallow frying of the salmon belly/head) 200 ml
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Water 2 l
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Young Ginger, sliced thinly 50 g
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Pickled Mustard Greens, rough chopped 40 g
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Tomatoes, cut into wedges 240 g
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Sesame Oil 5 ml
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Pickled Plum, mashed 40 g
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Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces 40 g
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Evaporated Milk 120 ml
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Lemongrass Stalk (white part), finely sliced 25 g
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Thai Fish Sauce 15 ml
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Salt 2 g
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Coconut Milk 100 ml
Garnishing and Accompaniment
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Spring Onions, julienned 1 pc
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Red Chilli, julienned 10 g
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Chinese Parsley 5 g
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Cherry Tomato, sliced 20 g
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Desiccated Coconut, roasted 20 g
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Fragrant Rice, steamed 480 g
Preparation
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Marinate
- Sprinkle and rub the salted egg powder, salt and white pepper powder on the fish to marinate them for 1 hour.
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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.
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Garnishing and Accompaniment
- In a bowl, place the blanched vegetables, fried fish and pour in the soup. Garnish and serve steamed rice.
