I fell in love with this dish the first time I had it at Tung Lok Seafood. Salmon skin by itself is tasteless and is usually thrown away. Kudos to the person who came up with this wonderful dish. The skin is fried crispy and “cracks” when you bite into it. Wonderful as an appetizer. The salted egg yolk mixed into the dish gives it a whole new level of experience. I knew that I would definitely have to attempt this one day. That day came when I chanced upon a packet of salmon skin selling at Isetan supermarket for only SGD 3.90. Bought it and googled for some recipes online, cross referenced and came up with my version of this wonderful dish. Enjoy !
Ingredients (Serves 2-3)
1) Salmon Skin (approx 4 long strips)
2) Corn flour (about 4-5 tblspoons)
3) 3 preserved duck egg yolks
4) Salted Butter (1 tblspoon)
5) 1/2 packet of clear chicken broth (330ml each packet)
6) Curry leaves (about 20-30 leaves)
1) Remove the leftover fish scales.
2) Remove excess meat from the skin. I scraped it off with my fingers but it doesn’t come off easy. You can try using a spoon to scrape it off.
3) Once the excess meat is removed, use paper towels to dry the skin. Best to leave the skin to dry over a few hours.
4) Apply salt to both sides of the skins.
5) Cut into smaller bite size pieces (approx 5-6 cm squares)
6) Prepare the corn flour to coat the skin.
7) Coat the corn flour evenly on both sides of the skin and set aside.
8) Prepare a wok with hot cooking oil and deep fry the skin.
9) Drain the oil and set aside.
Preparation of the salted egg paste:
10) The preserved duck eggs come with a layer of salted charcoal. Remove the charcoal and wash the egg under running water.
11) Boil the eggs for 6 minutes.
12) Crack and remove the yolk. Save the egg white for something else. (I added 1 more egg)
13) Prepare about 20-30 curry leaves
14) Melt butter in a pan.
15) Add the curry leaves and stir fry.
16) Add in the salted egg yolks.
17) Mash the yolks into the mixture.
18) Add in 1/2 packet of chicken broth and mix well.
19) Ensure that the egg yolks have incorporated into the paste.
20) Add the fried salmon skin.
21) Coat skins with the salted egg paste evenly. Plate and serve immediately.
Presenting my Crispy Salmon Skin with Salted Egg Paste.
Thanks for viewing !