Whenever i visit the fishmongérs in Queen Victoria market in Melbourne, I would scan quickly if they had any salmon belly on offer. Typically it will not take up any display space but hidden in the back of the freezer awaiting a ‘savvy’ buyer like me. To me, its not only the tastiest part but most nutritional with highest concentration of omega3 content and it’s the cheapest cut of the Fish. The fishmongers know me well by now, and they would merrily go to the back to fetch me the whole 5 kg tray! Oh what a catch – oh yeah!
There are many ways of cooking salmon belly, like steaming, boiling, baking or frying. So I’ve done all 4 mentioned methods, like steaming as you would with fish (sesame oil, lime juice), or boiling with tomyam kung or baking in a pie. Today I will just like it pan fried.
Salmon belly tomyam kung noodles
1) Ingredients for pan fried salmon belly. I still have about 1 kg of frozen belly, n I’ll get some fresh herbs from the garden, like dill n curry leaves.
2) Depending on how many persons you’re preparing for, 1 kg may be too much, but you could keep for other meals, so here goes:-
3) Pat dry the salmon belly pieces, marinate with salt, pepper, tumeric powder. Chop up ginger slices n fresh dill and add generously to salmon belly.
4) Ready the pan, heat it up. I will not add any oil to grease the pan but if you need to, please add minimal amount as the belly would ooze out oil as you fry the belly.
5) Fry till brown n crispy.
6) Yummy crispy nutritional pan fried salmon belly is ready for serving!
7) Ready for mouthfuls of melt in the mouth but crispy skin crackling without the guilt of fatty oil? Well just go for it!