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

A plate of juicy fried salmon

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[–] 8 points 1 week ago (1 child)

I will try this, it sounds delicious.

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  • [–] 5 points 1 week ago* (last edited 1 week ago)

    Made with Lau is the goat

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  • [–] 5 points 1 week ago

    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!

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  • [–] 4 points 1 week ago (2 children)

    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?

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  • Bookmarked!

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  • [–] 3 points 6 days ago* (last edited 6 days ago)

    Corn dog fish

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  • [–] 2 points 1 week ago

    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.

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  • [–] 1 point 6 days ago

    Nice presentation

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