HEY!
Salmon wasn't a popular fish in Vietnamese cuisine until this most recent decade. This high protein, omega 3 and vitamin D fish tends to carry a fairly high price in the local market thus us Vietnamese usually go with more affordable alternatives like mackerel and sea bass.
Ready? (you gonna want to see the last photo!)
Choose a skin-on fillet - because crispy skin is the best.
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Fresh salmon doesn't need a long marinating process. Sprinkle your desired amount of salt & pepper and sesame oil on both sides and leave the fillet back in the fridge for 15 seconds
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Roast 2 tablespoons of sesame seeds
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Take your fillet out 5 minutes before frying and sprinkle on the sesame seeds
My goal with salmon is always to produce extremely crispy skin + a pink flesh so if you're looking for a more cooked fillet, increase your last flip (skin side up) time by 1 minute!
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Tip for frying: skin first (as they said in "foreplay" first :D), always. High heat for 30 seconds, then flips to the flesh side for 1 minute in the same heat. Flip back to the skin side and lower your heat to 6 for another 2 minutes, flip again for another 2-3 minutes for the same heat.
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Turn off the oven top and move the pan aside but leave the fish resting for another 1 minute before serving.
5.3 - The Sauce.
The most important part of this recipe is the soya miso sauce. Make sure you read till the end for a complete breakdown of the sauce!
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Tip for the sauce: it comes right after your last flip with the skin side up. Not sooner, not later. Since the soya sauce contains sugar, pouring on the sauce too early will burn the fish and create a bitter taste.
There isn't really any instruction left at this point so this slide is dedicated to how the fillet turned out. Just take a moment with me to appreciate how beautiful it is.
...now...the sauce! (don't forget to add some love)
Sesame Oil
incredible smell
found in Asian
spice section
Sesame Seeds
pan-roasted.
Soya Sauce
Maggi - can't go wrong.
Miso
powder,
sent by my aunt from Japan - google Japanese furikake for more!
Black Pepper
freshly grounded, from Saigon
Dried Chilli Oil
found in North York