Directions:
1. Sautéd salmon: quickly sauté the salted Alaska salmon in a medium pan with coconut oil for 2 – 3 minutes. Set aside.
2. Gohu Papaya: boil together red chilli, chilli pepper, sugar, salt and ginger. Remove from heat after the sugar dissolves. Add red onion and vinegar, mix well and adjust seasoning. Add papaya then let it cool in a refrigerator until ready to use.
3. Gohu Salmon Salad: Combine the salmon with cold tomatoes, cucumber and gohu papaya, stir gently so that the salmon does not crumble. Add salt, pepper and calamansi juice.
4. Presentation: Pour into a serving plate lined with banana leaves. Garnish it with fried peanuts, basil leaves and calamansi.
Ingredients:
200g Wild Alaska Salmon, diced
1/2 tsp Salt
2 tbsp Coconut oil
Gohu papaya:
200g Young papaya, sliced
3 Red onion, sliced
5 Big red chilli, ground
5 Red chilli pepper, whole
1/2 tsp Salt
125g Sugar
3 cm Ginger, finely sliced
250 ml Water
1-1,5 tbsp Vinegar
Gohu Salmon Salad:
1 Red tomato, diced
1/2 Cucumber, remove seeds, diced
1/2 tsp White pepper
10 Calamansi lemon
Complement:
1/2 cup Lettuce
30g Fried peanut, coarsely chopped
1/4 cup Basil leaves, for garnish
2 Calamansi, halved
