Photograph of the finished Cá hồi cuộn bơ chiên giòn

Vietnam · Cá hồi cuộn bơ trái chiên giòn

Cá hồi cuộn bơ chiên giòn

40 min Hands-on time + 30 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Salmon fillet Salmon fillet 1.1 kg
  • Photograph of Avocado Avocado 4
  • Photograph of Panko breadcrumbs Panko breadcrumbs 360 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Flour Flour 160 g
  • Photograph of Nori seaweed Nori seaweed 16 leaves
  • Photograph of Oil Oil 1.2 l
  • Photograph of Mayonnaise Mayonnaise 180 g
  • Photograph of Lime Lime 2
  • Photograph of Black pepper Black pepper 12 g

Method

  1. 1 Slice the salmon fillet into thin slices 5 mm thick, then season with salt and pepper for 15 minutes.
  2. 2 Cut the avocado into long strips and squeeze lemon juice over them immediately to prevent them from turning brown.
  3. 3 Place the butter stick on the fish slice, then roll it up and wrap it with half a sheet of seaweed.
  4. 4 The seaweed wrapper keeps the roll from unraveling and prevents the butter from leaking out.
  5. 5 Let the rolls chill for 30 minutes, then roll them in flour, dip them in egg, and coat them in breadcrumbs.
  6. 6 Fry in oil at 185 degrees for exactly 90 seconds, then remove immediately; the salmon in the roll will still be pink.

With an appliance

  • Air fryer 35 min

    Replace step 6: spray oil evenly, then steam in a hot air oven at 200 degrees for 7 minutes; any longer and the butter will melt.

Start cooking