HOW TO MAKE CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES

CRISPY SALMON BELLY WITH PAN ROASTED VEGETABLES INGREDIENTS AND PROCEDURES.

Crispy Salmon Belly

500g whole Salmon Belly (slice into strips)

1 Pc Lemon

Salt

Pepper

Tapioca flour

Oil for frying

Procedure:

1. Marinade salmon in lemon juice, salt and pepper.

2. Dredge marinated salmon belly to the tapioca flour

3. Fry until golden brown.

4. Roast vegetables on a pan until it caramelize.

Pan Roasted vegetables

200g Baby Tomato

100g French Beans

100g Baby Corn

2 cloves garlic (chopped)

1 small red onion (chopped)

Fresh Basil Leaves

Salt

Pepper

Olive oil

Procedure:

1. Roast vegetables on a pan until it caramelise. Serve with the crispy salmon belly.

Sauce

2 tbsp. vinegar

1 pc dayap juice

2 cloves garlic

1 pc. Red onion

6 tbsp. butter

Procedure:

1. On a pot, combine vinegar, dayap juice, garlic, onion. Simmer until reduced by half.

2. Turn fire off then add butter while whisking. Top over crispy salmon belly.