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Cooking the Salmon

  • Salmon, slice 300 g
  • Oil 20 g
  • Salt 4 g
  • White Pepper 1 g

Make the Curry Mayo

Sautéing Bokchoy

  • Baby bokchoy 100 g
  • Garlic 20 g
  • Sesame Oil 20 g
  • Salt 4 g
  • White Pepper 1 g

Plating

  • Coriander leaves, sliced 4 g
  • Carrots, slice 4 g
  • Chili, slice 1 g
  1. Cooking the Salmon

    1. Season salmon fish with salt and pepper. Set aside. Heat oil in pan, fried with the skin facing the pan.
    2. Let it cook with the skin on surface and until maturity as you want.
  2. Make the Curry Mayo

    1. Mix all ingredients, stir well.
  3. Sautéing Bokchoy

    1. Heat the oil, put in salt and pepper until aroma comes out, put in bokcoy, add some water, sesame oil, salt and pepper.
  4. Plating

    1. Arrange salmon on plate, put bokcoy sauted, salmon and curry mayo. Garnish with sliced carrot, red chilli and coriander leaf.

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