I am not using that word lightly. This is like trying al dente pasta for the first time in my life. Prepared this way, the salmon becomes juicy, crispy and delicate. Takes 15 minutes, goes with almost anything. Make it
Recipe: https://www.epimel.es/recipes/kantonesisk-stekt-laks
I will try this, it sounds delicious.
You won’t regret it
Cornstarch dredge before searing is super interesting, I do this with tofu when I stir fry and it comes out incredibly crispy. Will have to give this technique a shot!
Corn
dogfishMade with Lau is the goat
Bookmarked!
Salmon is always mind blowing. My salmon is always juicy and delicate, but crispy is new, so I’ll try.
How did you cut the salmon into the smaller pieces? Against the grain?
Knife
Perpendicular to the length.
This looks quicker and better than my default shio-koji marinade followed by 5-10 minutes under the broiler. Can’t wait to try it.
Nice presentation
