500g. Kai Anya Smoked Salmon
Green Onion and Sesame Seeds for garnish (Optional)
Rice Wine Vinegar
Light Brown Sugar
- In a saucepan, combine the soy sauce, vinegar, brown sugar, garlic, ginger, and sesame oil. Let boil, then add cornstarch mixture, stir and cook until thick. Set aside.
- Scale the salmon and then wash under cold running water. Pat dry with paper towels. Season with salt and pepper and then coat lightly with flour.
- Heat oil in a non-stick frying pan over medium high heat. Add salmon belly, skin side down. Fry until skin is golden brown, about 3 minutes. Flip the salmon belly over and fry the other side for 2 minutes or until a golden crust is formed. Drain on paper towels.
- To serve, place over hot rice. Top with salmon belly. Pour sauce over the salmon belly and sprinkle with sesame seeds and green onions.