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Deep-fried Salmon with Ume Tororo Sauce

Chi phí $15, lưu $10

Nguồn: Recommended by CookPal

  • 30 Min
  • 2 Số suất
  • $15

NGUYÊN LIỆU

  • Fish

    • 🐟 2 fillets of fresh salmon
    • 🧄 1/2 tsp grated garlic
    • 🧂 Pinch of salt and pepper
    • Potato starch as needed
    • Vegetable oil as needed

  • Sauce

    • 150g yam (10cm piece)
    • 2 umeboshi (pickled plums)
    • 🧅 2 green onions, sliced
    • 2 myoga (Japanese ginger), sliced

BƯỚC

1

Cut the salmon into bite-sized pieces and rub with grated garlic. Season with salt and pepper, then coat with potato starch.

2

Place the yam in a plastic bag and pound until mashed. Remove the pits from the umeboshi and tear them into small pieces.

3

Slice the green onions and myoga into thin rounds.

4

Mix the yam, umeboshi, green onions, and myoga in a bowl to create the ume tororo sauce.

5

Heat 2cm of vegetable oil in a frying pan to 180°C. Fry the salmon pieces until golden brown on both sides, then plate and drizzle with the ume tororo sauce.

CHẤT DINH DƯỠNG

Mỗi 1 suất

🔥

350

Calo

  • 25g
    Protein
  • 15g
    Carbohydrate
  • 20g
    Chất béo

💡 Mẹo

Serve immediately for the best texture and flavor.Pair with steamed rice or a light salad for a complete meal.Use high-quality salmon for optimal taste.

⚠️ Lưu ý

Công thức này chỉ mang tính gợi ý. Việc sử dụng cụ thể cần điều chỉnh theo từng người.