Ingredients
Ready Time: 30 minutes
Serves: 1
Main Ingredients:
150 grams King Salmon
100 grams Morning Glory
4-5 Cherry Tomatoes
20 grams Peanuts
15 grams Red Chili Peppers, finely sliced
30 grams Shallots, finely sliced
5 grams Coriander, chopped
40 milliliters Fish Sauce
40 grams Palm Sugar
60 milliliters Lime Juice
50 grams Crispy Flour
150 milliliters Cold Water
15 grams Olive Oil (for searing the king salmon)
500 milliliters Palm Oil (for frying)
Pepper and Salt to taste
Ingredients for the Honey Sauce:
50 grams Honey
30 grams Oyster Sauce
15 milliliters Soy Sauce
Directions
- Rinse the king salmon under cold water then pat dry with a paper towel.
- Marinate the king salmon with salt and pepper, then set aside.
- Mix the crispy flour with cold water until they are combined well. Heat up a pan with palm oil to medium-high heat. Dip the morning glory into the mixed crispy flour, and deep fry in the oil at 150°C until golden brown, then set aside.
- Prepare the dressing by mixing palm sugar, fish sauce, and lime juice together. Stir until the palm sugar dissolves. Add red chili peppers, shallots, coriander, and peanuts. Stir well, then set aside.
- Make the honey sauce by heating up another pan to medium-high heat. Add honey, oyster sauce, and soy sauce, and stir until the mixture is well combined. Heat up the sauce until it boils for a few minutes, then turn it off and set aside.
- Heat up another pan to medium-high heat. Add olive oil and sear the king salmon for 2 minutes on each side until cooked through. Brush the salmon with the honey sauce from step 5.
- Serve the grilled king salmon with honey sauce, along with the crispy morning glory salad.