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
Bookmarked!
I will try this, it sounds delicious.
You won’t regret it
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?
Perpendicular to the length.
Knife
Made with Lau is the goat
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
dogfishThis looks quicker and better than my default shio-koji marinade followed by 5-10 minutes under the broiler. Can’t wait to try it.
