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We hope you got insight from reading it, now let’s go back to purry's crispy salmon seaweed soup recipe. You can cook purry's crispy salmon seaweed soup using 8 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Purry's Crispy Salmon Seaweed Soup:
- Use 150 g salmon (preferably belly cuts with bones)
- Prepare 1 teaspoon grated ginger
- You need 2 tablespoon light soy sauce
- Prepare 1 tablespoon mirin
- Take 1 tablespoon sake
- Provide oil for deepfrying (i use peanut oil)
- You need some scallions / young parts of a leek & seaweed (wakame)
- Provide 200 ml 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.
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