Kampung Salmon with Salted Egg
Kampung Salmon with Salted Egg
Whip up this flavorful fish dish under 45 minutes!
  • Difficulty Level Easy
  • Technique Simmer
  • Preparation Time 15 minutes
  • Cooking Time 20 minutes
  • Yield 3 - 4 servings
  • 1 pc halved salmon head
  • 150g bitter gourd
  • 1 boiled salted egg
  • 25g ginger
  • 25g turmeric
  • 15 green bird’s eye chilies
  • 2 stalks lemongrass
  • 3 lime leaves
  • 2 tbsp Calamansi juice
  • 350g Greek yogurt
  • Salt
  • 2 cups water
  1. Cut bitter gourd to thumb size and rub in half teaspoon salt. Leave it to release the bitter juice.
  2. Blend ginger, turmeric and bird’s eye chili together with a hand blender.
  3. Heat wok until it’s really hot and pour in the blended ingredients to release the flavors.
  4. Add in Calamansi juice to infuse.
  5. When the paste is reduced, add in yogurt and about 2 cups of water and let it come to a slow boil.
  6. Throw in the lemongrass.
  7. Continue to simmer for about 10 minutes.
  8. Sprinkle salt on both sides of the salmon head.
  9. Heat pan and fry skin side down.
  10. Flip over to half fry the other side and quickly pour in the sauce and add the bitter gourd and lime leaves.
  11. Simmer until the fish is cooked.
  12. Place the fish in serving plate.
  13. Dice the boiled salted egg and pour over dish.

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