Purry's Crispy Salmon Seaweed Soup

Name: Purry's Crispy Salmon Seaweed Soup
Total time: 900 s
Yield: 1 serving
Cuisine: American
Ingredients: 150 g salmon (preferably belly cuts with bones); 1 teaspoon grated ginger; 2 tablespoon light soy sauce; 1 tablespoon mirin; 1 tablespoon sake; oil for deepfrying (i use peanut oil); some scallions / young parts of a leek & seaweed (wakame); 200 ml boiling hot water

Purry's Kitchen @cook_5830645

Quick and easy lunch. Recipe is so simple and taste absolutely delish!

Purry's Kitchen @cook_5830645

Quick and easy lunch. Recipe is so simple and taste absolutely delish!

Saved

Ingredients

15 minutes

1 serving

150 gsalmon (preferably belly cuts with bones)
1 teaspoongrated ginger
2 tablespoonlight soy sauce
1 tablespoonmirin
1 tablespoonsake
oil for deepfrying (i use peanut oil)
some scallions / young parts of a leek & seaweed (wakame)
200 mlboiling hot water

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Steps

15 minutes

1

Pat the fish dry with kitchen towel
2

Pour in enough oil for deep frying. Heat the oil. Use the wooden chopstick test to ensure you have the right temperature. When you dip in the chopstick and it sizzles, you are ready to fry away.
3

Deep fry your salmon until crispy, about 5 minutes.
4

Once cooked, take it out and pat dry excess oil.
5

Take any of your best ceramic or soup bowl and placed in the grated ginger, soy sauce, mirin and sake. Do not mix the ingredients at this point.
6

Placed in your salmon, dried seaweed and scallions.
7

Gentle pour the boiling hot water when you are about to serve. Mix a little and enjoy the clean taste.