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  3. Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup
  1. Recipes

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.

Fried Salmon Belly, Head in a Salted Egg Yolk & Coconut Soup

Ingredients

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Marinate

  • Knorr Golden Salted Egg Powder 800g 16 g
  • Salt 10 g
  • White Pepper Powder 1 g

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

  • Salmon Belly/Head 560 g
  • Chilli Padi, deep fried & sliced 4 g
  • Deep Fried Lime Leaves, crushed 4 g
  • Corn Flour 10 g
  • Rice Flour 6 g
  • Oil (for shallow frying of the salmon belly/head) 200 ml
  • Knorr Chicken Seasoning Powder 1kg 40 g
  • Water 2 l
  • Young Ginger, sliced thinly 50 g
  • Pickled Mustard Greens, rough chopped 40 g
  • Tomatoes, cut into wedges 240 g
  • Sesame Oil 5 ml
  • Pickled Plum, mashed 40 g
  • Iceberg Lettuce or any Asian Leafy Greens, washed and cut into pieces 40 g
  • Evaporated Milk 120 ml
  • Lemongrass Stalk (white part), finely sliced 25 g
  • Thai Fish Sauce 15 ml
  • Knorr Golden Salted Egg Powder 800g 140 g
  • Salt 2 g
  • Coconut Milk 100 ml

Garnishing and Accompaniment

  • Spring Onions, julienned 1 pc
  • Red Chilli, julienned 10 g
  • Chinese Parsley 5 g
  • Cherry Tomato, sliced 20 g
  • Desiccated Coconut, roasted 20 g
  • Fragrant Rice, steamed 480 g

Preparation

  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.