Purry's Crispy Salmon Seaweed Soup. A wide variety of crispy seaweed options are available to you, such as variety, certification, and style. Pat salmon dry and season skin-side with salt. Serve with brown rice and garnish with scallions.

Soak seaweed in water to cover. The Best Japanese Seaweed Soup Recipes on Yummly Finely slice the dry cabbage leaves. You can have Purry's Crispy Salmon Seaweed Soup using 8 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Purry's Crispy Salmon Seaweed Soup

1. It's 150 g of salmon (preferably belly cuts with bones).
2. You need 1 teaspoon of grated ginger.
3. It's 2 tablespoon of light soy sauce.
4. You need 1 tablespoon of mirin.
5. It's 1 tablespoon of sake.
6. Prepare of oil for deepfrying (i use peanut oil).
7. You need of some scallions / young parts of a leek & seaweed (wakame).
8. You need 200 ml of boiling hot water.

Crispy Salmon skin is just divine though. In this recipe, I'd rather cook the salmon with the skin on, but you can't do that in the sauce I grill my salmon, skin down, in cast iron with butter (and a bit of oil) and it comes out just as crispy. Putting small slits in the skin helps. The Crispy Seaweed can be used as a garnish or served separately, as an appetizer.

Purry's Crispy Salmon Seaweed Soup instructions

1. Pat the fish dry with kitchen towel.
2. Pour in enough oil for deep frying. Heat the oil. Use the wooden chopstick test to ensure you have the right temperature. When you dip in the chopstick and it sizzles, you are ready to fry away..
3. Deep fry your salmon until crispy, about 5 minutes..
4. Once cooked, take it out and pat dry excess oil..
5. Take any of your best ceramic or soup bowl and placed in the grated ginger, soy sauce, mirin and sake. Do not mix the ingredients at this point..
6. Placed in your salmon, dried seaweed and scallions..
7. Gentle pour the boiling hot water when you are about to serve. Mix a little and enjoy the clean taste..

Melt the butter in a heavy pan. As soon as it starts to crisp, remove and drain on paper towels. Toss, and serve as a garnish on the soup or just. Perfect pan-seared salmon should have crisp skin, moist and tender flesh, and fat that has been fully rendered. This technique produces excellent results with minimal fuss.