Sour-and-Savoury: Sinigang Pasta with Breaded Salmon Belly

2 months ago

The lowly kangkong gets a gourmet makeover


Sinigang Pasta with Breaded Salmon Belly

Makes 4-6 servings

½ cup All-purpose flour

1 Egg

1 cup Panko bread crumbs

*Salt and pepper, to season

4 Tbsps Sinigang powder mix

*Vegetable oil, for frying

½ kilo Salmon belly fillet, cut into 1-inch strips

1 Onion, sliced

¼ inch Ginger, sliced

1 tsp Green curry paste

1 (270ml) can Coconut cream

½ cup Coconut milk

1 stalk Lemongrass

1 Tbsp Sugar

¼ kilo Kangkong leaves, blanched

¼ kilo Cherry tomatoes

3 cups Spaghetti pasta, cooked al dente

  1. Put flour, egg, and panko bread crumbs in three separate shallow dishes. Season flour with salt and pepper and two tablespoons of sinigang powder mix.  Set aside.
  2. Fill a large pan with enough oil to reach a depth of ¼-inch and heat over medium-high heat.
  3. Working in batches, dredge salmon in flour, shaking off any excess. Dip into egg, then the bread crumbs, making sure the fish is well-coated.
  4. Fry salmon belly strips until golden and cooked through, about one minute per side. Transfer to a paper towel-lined plate to drain excess oil. Set aside.
  5. In another pan, heat oil. Sauté onions and ginger until the onion is translucent. Add green curry and cook until bubbly. Add the remaining sinigang powder mix, coconut cream, coconut milk, lemon grass, and sugar.  Simmer for five minutes. Add some water to thin out the sauce. 
  6. Next, add kangkong and cherry tomatoes, and cook until just done. Remove lemongrass from the sauce. Toss in pasta and transfer to a plate. Top pasta with breaded salmon belly. Serve hot.
Add A Comment

Leave a reply

Your email address will not be published.