Purry's Crispy Salmon Seaweed Soup
Purry's Crispy Salmon Seaweed Soup. Once cooked, take it out and pat dry excess oil. 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. Salmon head soup has a more gruesome name than the dish actually is. Yes, it is indeed a fish head soup, and you do use salmon heads to made the broth, but there are no eyeballs, bones or jaws floating around. To make Purry's Crispy Salmon Seaweed Soup you need 8 ingredients and 7 steps quickly.
The ingredients needed to make Purry's Crispy Salmon Seaweed Soup:
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150 g of salmon (preferably belly cuts with bones)
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1 teaspoon of grated ginger
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2 tablespoon of light soy sauce
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1 tablespoon of mirin
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1 tablespoon of sake
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of oil for deepfrying (i use peanut oil)
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of some scallions / young parts of a leek & seaweed (wakame)
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200 ml of boiling hot water
Steps to make Purry's Crispy Salmon Seaweed Soup:
- Pat the fish dry with kitchen towel
- 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.
- Deep fry your salmon until crispy, about 5 minutes.
- Once cooked, take it out and pat dry excess oil.
- 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.
- Placed in your salmon, dried seaweed and scallions.
- Gentle pour the boiling hot water when you are about to serve. Mix a little and enjoy the clean taste.
Explore the varieties of edible seaweed used in Japanese cooking, the health benefits and how to cook with these sea vegetables. Hailed as the superfood of Japanese cuisine, seaweeds have long been an indispensable part of Japanese diet and other East Asian cultures like China, Korea and Taiwan. Crispy seaweed, despite the name, is in fact deep-fried spring greens. A popular Chinese dish, crispy seaweed can be finished with sesame seeds, Chinese five-spice powder, chilli, or simply sprinkled with salt and served with a sweet chilli dip. Alternatively, the spring greens can be baked in a hot.
