The Japanese love the fatty salmon belly which probably contains the most amount of Omega-3 oils. If you’re not a big fan, here’s a way of cooking this part of the fish and you’ll be guaranteed to eat an entire plate full!
Serves 4 as a starter or a shared meal
- 600g salmon belly, pat dry and sliced into escalopes
- Oil for deep frying
Heat the oil to about 180°C degrees. Slowly lower pieces of salmon and fry for 2 minutes or until the edges are slightly golden and crisp. Drain on paper towels.
Serve with my Herb Salad and Hot & Sour Dressing.