Salmon Pandan. This is an incredibly quick and easy dish to make, it can be made with other fish too apart from salmon, red snapper would be good. The Panang paste is medium heat though you could use less if you prefer a really mild dish. Place the remaining pandan leaves on a deep plate large enough to hold the fish then place the fish on the leaves.
Remove the salmon from the marinade, letting the excess marinade drip off, then transfer it to a baking sheet, skin side down. Pandan Leafs (this is a type of herb), Salmon (sliced), Sesameseed oil, Lemon, Dashi, Water Malaysian Kitchen UK. Wrap each marinated salmon with pandan leaf. You can have Salmon Pandan using 6 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Salmon Pandan
- You need of Pandan Leafs (this is a type of herb).
- It’s of Salmon (sliced).
- You need of Sesameseed oil.
- You need of Lemon.
- You need of Dashi.
- You need of Water.
Brush some cooking oil on the pandan salmon. Use two forks to shred the salmon. A food and cooking blog with hundreds of Filipino and Asian-inspired recipes with photographs and easy-to-follow instructions. Simple step-by-step and photos for the best Thai food at home.
Salmon Pandan instructions
- Cut the young bits of Pandan, add squeezed lemon and water.
- Fry Salmon slice in pan with sesame seed oil.
- Add pandan sauce, now soft good to taste.
- Add dashi and fry well.
- Pick up fried Salmon without the sauce, serve with rice – seaweed.
We started of with their Salmon Sashimi. The salmon sashimi here is served with the thick cut of fish. It brings you with the awesomely melt in the mouth sensation. Buko Pandan is one of the best Filipino desserts you'll ever have. Made with strips of young coconut, pandan jelly (gulaman), kaong and nata de coco all smothered in a creamy and sweet dressing.