2019 KEEN HOME COOK FINALIST: YUI MILES

Crispy Salmon Waterfall with Thai Salad

"The three courses are foods that represent myself. The starter dish has such a lovely flavour and refreshing dish that all my family really love."

Ingredients

Crispy salmon: 

  • 2 pieces - salmon

  • 1 cup - Panko breadcrumbs

  • 1 cup - Milk

  • 1 cup - Plain flour  

  • A pinch - ground pepper, salt  

  • 2-3 cup - Cooking oil  

 

Salad: 

  • Half - Lettuce

  • 2-3 - Shallot  

  • Half - Cucumber

  • Mint leaves

 

Sauce: 

  • A handful - Coriander

  • 1-2 clove - Garlic

  • 1-2 Thai chillies

  • 1-2 tsp grounded toasted rice

  • 1-2 - Lime

  • 1-2 tbsp - Fish sauce

  • 1-2 tbsp - Palm sugar 

Method

​Crispy salmon

1. Cut salmon into 6-7 cm strips then add soy sauce and ground pepper. Mixed well

2. Prepare 3 shallow bowls, breadcrumbs with salt and pepper, milk, plain flour 3. Heat up cooking oil in a big saucepan or deep fat fry until medium heat

4. Place salmon in plain flour then milk then breadcrumbs then fry in the saucepan or deep fat fry for about 10-15 min or until the breadcrumbs golden brown

 

Salad

1. Thinly slice the lettuce and shallot

2. Cut cucumber in half and discard the seed then slice them up

3. Chopped up half of the mint leaves and leave another half

 

Sauce

1. Finely chopped coriander, garlic, chillies, cut lime in halves

2. Mixed all lime juice, fish sauce, palm sugar and chillies together

3. Taste it as it should be sweet, salty and sour with a little kick of chilli. You can add more if needed

 

Plating

1. Mix half of the sauce in the salad, then crispy salmon on top

2. Drizzle some leftover sauce on top of the salmon

3. Add some mint leaves on top​​

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