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Tuesday, September 3, 2013

Pandan Salmon 香兰鲑鱼

Instead of making the normal pandan chicken (spiced chicken wrapped with screwpine leaves), this time I tried something different, pandan salmon which is rich in Omega 3.

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 wrapping salmon with pandan leaf



Instead of the usual deep frying method. This time I just bake it, less oily and healthy.
Anyway, before bake, I still apply a layer of cooking oil on top of pandan leaf.



This idea came when I browsing thru a menu of a famous Thai restaurant.
And my family like this salmon version too.

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Pandan Salmon 香兰鲑鱼
(recipe source: by Sonia aka Nasi Lemak Lover)

480g salmon ( 3pcs salmon blocks), cut into 24pcs

Pound with mortar and pestle into paste
ps copy 2 lemongrass, sliced
2 shallots, sliced

1tp fish sauce
1tsp sugar
1/2tsp salt or to taste

24pcs pandan leaves (screwpines leaves)

Marinate salmon pieces with lemongrass paste and all seasonings for 30mins.
  1. Wrap each marinated salmon with pandan leaf. Brush some cooking oil on the pandan salmon.
  2. Bake at pre-heated 200C (fan forced ) for 10mins or until cooked

I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY

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